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| Origin | Piura, Amazonas, Peru |
| Varieties | Caturra, Bourbon, Catuai, Pache, Catimor |
| Altitude | 1100-1700 m |
| Soil Type | Clay minerals |
| Process | Gully washed and sun-dried |
| Roast level | Medium |
| Grind Sizes | Coarse, Medium fine, Medium |
| Form | Ground, Whole bean |
Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.
