Grown in the Piura region of Amazonas, Peru, by the Cooperativa Agricola de Servicios Norandino, this medium roast features Caturra, Bourbon, Catuai, Pache, and Catimor varietals cultivated at 1,100–1,700 meters in mineral-rich clay soils. Carefully gully-washed and sun-dried, the beans develop a silky, sweet profile with notes of salted caramel and bright citrus. Smooth, balanced, and flavorful, it’s a coffee that delights with every sip.