Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicios Norandino Variety: Caturra, Bourbon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Fully washed and dried in the sun and decaffeinated using the Swiss Water Process. Brewing Guide Ratio: Use 2 tablespoons (about 10 g) of coffee per 6 fl oz (180 mL) of water. Water temperature: 195–205°F (90–96°C). Drip or pour-over: Brew for approximately 3–4 minutes. French press: Steep for 4 minutes, then press slowly. Espresso: Start with a 1:2 ratio—18 g of coffee yielding about 36 g of espresso—in approximately 25–30 seconds. Adjust the amount and grind to suit your preferred strength and brewing equipment.