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| Origin | Piura, Amazonas, Peru |
| Varieties | Caturra, Bourbon Catuai, Pache Catimor |
| Roast level | Medium |
| Altitude | 1100–1700 m |
| Process | Fully washed, sun-dried, decaffeinated with Swiss water process |
| Form | Whole bean, ground |
Ingredients: Organic Coffee Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios 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.
The catalog often lists the same model at several merchants — worth a price check before you buy.



