Peru | Single Origin

Our Peru Single Origin Coffee is best described as a silky, naturally sweet, and beautifully balanced medium roast with salted caramel richness and a clean citrus finish.

Salted caramel provides the cup’s smooth foundation, bringing together deep caramelized sweetness and a subtle savory quality that keeps it from tasting sugary. A bright citrus note follows, lifting the heavier caramel and giving the coffee a clean, refreshing finish. The citrus remains balanced rather than sharply acidic, allowing the coffee to feel lively while maintaining its soft, silky body.

Customers report salted caramel, caramelized sugar, bright citrus, orange-like fruit, and a gentle honey-like sweetness. The salted caramel is the most noticeable flavor, creating a rich middle that carries through the cup. Citrus appears more clearly toward the finish, where it cuts through the sweetness and leaves the palate clean rather than heavy. Customers consistently report that the coffee remains smooth and balanced, with no harsh or lingering bitterness.

Brewing method determines how strongly the caramel and citrus separate. Pour over produces the clearest citrus and cleanest finish while maintaining the silky caramel sweetness. Standard drip keeps the two primary flavors balanced and creates an easy everyday cup. Espresso concentrates the salted caramel into a richer sweetness with a silky crema and a stronger flash of citrus. French press increases the body and caramelized depth but softens the brighter citrus. Cold brew produces a mellow, sweet cup led by caramel and honey-like sweetness with very little citrus sharpness.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its aroma, sweetness, and clean citrus character to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Organic, Fair Trade Single-Origin Coffee
Bean Species: Arabica
Origin: Piura and Amazonas, Peru
Grower: Cooperativa Agrícola de Servicios Norandino
Growing Altitude: 1,100–1,700 Meters
Coffee Varieties: Caturra, Bourbon, Catuai, Pache, and Catimor
Soil Type: Clay Mineral Rich
Processing Method: Gully Washed and Sun Dried
Certification and Grade: Fair Trade and Organic
Producer Tasting Profile: Salted Caramel, Silky Sweetness, and Citrus
Customer-Reported Tastes: Salted Caramel, Caramelized Sugar, Bright Citrus, Orange-Like Fruit, and Honey-Like Sweetness
Acidity: Medium, with a clean citrus brightness
Body: Silky and Smooth
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The salted caramel, citrus, orange, and honey-like characteristics occur naturally within the coffee and are developed through its growing environment, cultivated varieties, processing method, and medium roast.

The coffee is grown by members of Cooperativa Agrícola de Servicios Norandino in Peru’s Piura and Amazonas regions. The farms sit between 1,100 and 1,700 meters above sea level, where cooler temperatures allow the coffee cherries to mature more gradually and develop greater density and sweetness.

The coffee combines Caturra, Bourbon, Catuai, Pache, and Catimor, which are cultivated varieties of Arabica coffee. Bourbon and Caturra are commonly associated with sweetness and balance, while Catuai contributes structure and clarity. Pache can support a softer cup, and Catimor adds body and strength.

After harvesting, the coffee is washed to remove the fruit surrounding the seeds and then dried in the sun. This processing method contributes to the coffee’s clean presentation, allowing the salted caramel sweetness and brighter citrus finish to remain clearly distinguishable.

The medium roast develops the coffee’s caramelized depth without roasting away its citrus character. The result is sweet enough to feel comforting, bright enough to remain interesting, and smooth enough to drink black.

Customers report that pour over and standard drip both produce a clear, consistent balance of caramel and citrus. Espresso brings out a concentrated sweetness and silky crema, while pour over makes the citrus more vivid and gives the coffee its cleanest finish.

Best Brewing Methods:

1. Pour Over: Produces the clearest expression of the coffee’s salted caramel, orange-like citrus, and silky sweetness. Paper filtration keeps the finish clean while preventing the caramelized flavors from becoming heavy.

2. Standard Drip: Creates a dependable everyday cup with smooth caramel sweetness, balanced citrus, and slightly more body than pour over. It requires less attention while preserving the coffee’s primary flavors.

3. Espresso: Concentrates the salted caramel and caramelized sugar into a rich, sweet shot with silky crema. The citrus becomes brighter and more immediate but may turn sharp if the shot extracts too quickly.

4. French Press: Produces a fuller, heavier cup that emphasizes caramel, body, and honey-like sweetness. The retained coffee oils add texture while softening some of the citrus clarity.

5. Cold Brew: Creates a mellow, naturally sweet cup with strong caramel character and very low perceived acidity. It reduces the citrus brightness that gives this coffee its clean, refreshing finish.

Based on customers reporting vivid citrus, silky caramel sweetness, and excellent clarity when this coffee is prepared as a pour over, Pour Over is our winning brewing method. Paper filtration gives the bright citrus room to lift the salted caramel while preserving the smooth body and clean finish customers enjoy. Standard drip is our best everyday alternative, while espresso is recommended when you want a richer, more concentrated expression of the caramel sweetness.

Pour Over Brewing Instructions:

Use Level 2 Standard Grind or grind whole beans to a medium consistency.

Use approximately 22 grams of coffee for 12 ounces of brewed coffee. Heat fresh, filtered water to approximately 195–200°F.

Place a paper filter inside your V60, Chemex, or other pour-over brewer. Rinse the filter with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the ground coffee.

Pour approximately 45 grams of water evenly over the grounds and allow the coffee to bloom for 30–45 seconds.

Continue pouring slowly in controlled circles until you reach approximately 350 grams of water. Aim for a total brewing time of approximately 3–4 minutes.

If the coffee tastes sour or the caramel seems weak, grind slightly finer or extend the brewing time. If the citrus tastes harsh or the finish becomes bitter and dry, grind slightly coarser or shorten the brewing time.

Drink it black to experience the salted caramel and citrus most clearly. A small amount of milk or creamer will strengthen the caramel character while softening the citrus. Heavy sweeteners may cover the coffee’s natural balance.

Choose Your Grind:

Level 1. Espresso: Very fine. Rich, concentrated, and caramel-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Silky, balanced, and clear. Best for automatic drip machines, coffee pots, pour-over brewers, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived acidity. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g