Peru

Product Info

Medium Roast

Tasting Profile: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Typica (A tall variety characterized by very low production, susceptibility to the major diseases, and good cup quality), Castillo (A hybrid variety resulting from crossing Caturra with the Timor Hybrid. It was designed to resist devastating diseases like leaf rust and coffee berry disease, while preserving the cup quality), Bourbon (Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion), and Catimor (this variety is a selection of a breeding line from Colombia (Caturra x Timor Hybrid 1343). It was introduced to Africa in the 1970s via Kenya, where it was used as one of the female parents of some Ruiru 11 progenies. It provides a high yield and a good coffee experience)

Region: Piura, Amazonas, Peru

Grade: Grade 1 (highest quality of the Arabica species), SHG (Strictly High Grown), EP (European Preparation)

Altitude: 1600-1800 M

Soil Type: Clay Minerals

Process: Gully washed and dried in the sun.