Peru

Grown by a cooperative of dedicated farmers across the highlands of Piura and Amazonas, small-batch roasted to a silky medium — the most refined, naturally sweet single origin cup in our entire lineup.

The Source

Peru doesn't always command the spotlight in specialty coffee — but the farmers of Cooperativa Agrícola de Servicios Norandino are quietly producing some of the most compelling cups in South America. This cooperative, rooted in the Piura and Amazonas regions of northern Peru, brings together smallholder farmers who share resources, knowledge, and a collective commitment to quality that shows clearly in the cup.

The beans are grown at 1,100 to 1,700 meters above sea level in clay mineral soil — a dense, nutrient-retentive growing medium that feeds the plant slowly and steadily, contributing to the natural sweetness and silky body that define this coffee's character. At this altitude, the cool temperatures slow cherry development, concentrating sugars and building the layered complexity that makes this origin so distinctive.

The varietal selection is one of the most diverse in our lineup: Caturra, Bourbon, Catuai, Pache, and Catimor — five cultivars, each contributing something the others cannot.

Caturra, a natural mutation of Bourbon, brings brightness and a clean, lively cup. Bourbon — one of the most celebrated Arabica varieties in the world — contributes natural sweetness and complexity that elevates the entire profile. Catuai, a hybrid of Mundo Novo and Caturra, adds body and consistency. Pache, a natural Typica mutation found primarily in Guatemala and Peru, lends a smooth, mild character that softens and rounds the overall cup. Catimor provides structure and resilience, ensuring the blend performs reliably across every brew method.

After harvest, the cherries are processed using a gully wash method and then dried in the sun — a combination that produces a clean, transparent cup where every varietal's contribution is clearly expressed and nothing is masked.

The Craft

A coffee this nuanced — five varietals, two distinct growing regions, a cooperative of farmers behind every bag — deserves a roast that respects every layer of its character. We roast our Peru small-batch, with full control over every variable from first crack to finish.

We roast to a medium profile — the precise point where the salted caramel sweetness fully develops, the silky body comes forward, and the citrus brightness lifts the cup without sharpening into acidity. The clay mineral soil and sun-drying process already contribute a natural sweetness and clean finish; our roast profile is designed to amplify those qualities, not compete with them.

Every batch is evaluated before it ships. This is a coffee that earns its place in our lineup every single time.

The Profile

• Origin: Piura & Amazonas, Peru
• Grower: Cooperativa Agrícola de Servicios Norandino
• Varietals: Caturra, Bourbon, Catuai, Pache & Catimor
• Altitude: 1,100–1,700 MASL
• Soil: Clay Minerals
• Process: Gully Washed, Sun Dried
• Roast: Medium

• Aroma: Caramel sweetness, subtle citrus, clean and inviting
• Body: Silky and smooth — the clay mineral soil and diverse varietal blend produce an exceptionally refined texture
• Flavor: Salted caramel up front, silky sweet mid-palate, with a bright citrus note that lifts the finish
• Acidity: Mild to medium — the citrus brightness is present but never sharp, perfectly balanced by the caramel sweetness
• Finish: Clean, sweet, and lingering — the caramel note carries through to a smooth, refined close
• Sweetness: Natural and pronounced — a direct expression of the altitude, clay mineral soil, and sun-drying process

Available in Whole Bean, Standard, Coarse, and Espresso grind. Exceptional as pour-over, drip, or espresso. Five varietals, two regions, one cooperative — all in a single cup.