Silky sweetness, citrus brightness, mountain-grown purity.

From the remote highlands of Piura and Amazonas, Peru, our single-origin coffee is produced by the dedicated members of the Cooperativa Agrícola de Servicios Norandino. Grown between 1,100–1,700 meters in mineral-rich clay soils, these beans embody the spirit of Peru’s smallholder farming communities and the pristine conditions of the Andes.

This medium roast reveals a cup that is elegant and approachable, yet layered with complexity. Expect a smooth silky sweetness, balanced with salted caramel richness and a lively citrus brightness that lifts the finish. The result is a coffee that is both comforting and vibrant, making it a versatile choice for everyday brewing.

The diverse varietals Caturra, Bourbon, Catuai, Pache, and Catimor are carefully cultivated, fully washed, and dried slowly in the sun, ensuring clarity of flavor and consistency in every batch. Each sip reflects both the craftsmanship of the farmers and the unique terroir of the Peruvian Andes.

Peru is best enjoyed as a pour-over to highlight its citrusy sparkle, a drip brew for balance, or a French press for a rounder, sweeter body. For those seeking a well-rounded coffee that offers brightness without sharpness, this origin is a perfect fit.

Tasting Notes: Salted caramel, silky sweet, citrus
Grower: Cooperativa Agrícola de Servicios Norandino
Varieties: Caturra, Bourbon, Catuai, Pache, Catimor
Region: Piura & Amazonas, Peru
Altitude: 1,100–1,700m
Soil: Clay minerals
Process: Fully washed & sun-dried