Peru

From Hliðskjálf, his high seat, the Allfather could survey all the realms at once. The farmers of the Norandino cooperative know the feeling: their plots in Piura and Amazonas sit high in the Peruvian Andes, where thin air and patient hands make sweetness concentrate.

The result is a medium roast of salted caramel and citrus, silky and sweet from first sip to last. A high-seat view of what washed South American coffee can be.

The Roaster's Ledger

• Roast: Medium

• Tasting Profile: Salted caramel, silky sweet, citrus

• Grower: Cooperativa Agrícola de Servicios Norandino

• Variety: Caturra, Bourbon, Catuai, Pache & Catimor

• Region: Piura, Amazonas, Peru

• Altitude: 1,100–1,700 m

• Soil: Clay minerals

• Process: Fully washed and dried in the sun

Provisions

Offered in 12 oz, 1 lb, 2 lb, and 5 lb bags - whole bean, standard, coarse, or espresso grind. A 12 lb bulk size stands ready for those provisioning an entire hall.