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Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.
Peru
$22.99
Carefully sourced from cooperative farms and roasted to a medium profile, this single-origin coffee shines with salted caramel sweetness, a silky mouthfeel, and bright citrus lift. The high-elevation lots (1100–1700 m) grown in clay-mineral soils develop concentrated sugars and lively acidity, while a blend of Caturra, Bourbon, Catuai, Pache and Catimor brings layered complexity and balanced structure.
The gully-washed cleaning and sun-drying process preserves clarity and accentuates natural sweetness, producing a clean cup with pronounced caramelized notes and a refreshing citrus finish. Versatile across brew methods—pour-over, drip, and espresso—this roast rewards precise brewing with consistent body and nuanced flavors.
Perfect for those who appreciate specialty coffee that harmonizes sweetness and brightness, this lot highlights both terroir and careful post-harvest processing for a memorable, balanced cup.