Peru

Roast: Medium  |  Flavor: Salted Caramel, Silky Sweet, Citrus

High in the Andes, between 1,100 and 1,700 meters above sea level, the Cooperativa Agricola de Servicios Norandino tends to some of the most expressive coffee in South America. This Peru single-origin is the result — a cup that opens with the warm sweetness of salted caramel, flows into a silky smooth body, and finishes with a bright, clean citrus lift.

Grown in the Piura and Amazonas regions on clay mineral soils, then gully washed and sun dried to preserve its natural clarity and sweetness.

• Grower: Cooperativa Agricola de Servicios Norandino
• Variety: Caturra, Bourbon, Catuai, Pache & Catimor
• Region: Piura & Amazonas, Peru
• Altitude: 1,100–1,700m
• Process: Gully washed, sun dried

Best enjoyed as: Pour-over or drip. The citrus brightness really shines black, but it's equally lovely with a light cream.