Description
Norandino is a regional cooperative based in Piura that produces, processes, and exports coffee, cocoa, and panela. It provides logistics and consulting services to thousands of families in northern Peru. Its origins are linked to CEPICAFE (1995), a pioneering network that promoted direct marketing and is now part of Norandino. Together, they prioritize organic farming, fair trade, technical assistance, and processing and export improvements to enhance quality and economic resilience.
The regions of Piura, Amazonas, Cajamarca, and San Martín combine Andean slopes and jungle ridges with mineral soils and temperate climates, favoring balanced, sweet cups and April–September harvest windows.
What is SWP (Swiss Water Process)? SWP is a water-based decaffeination method developed by Swiss Water in British Columbia, Canada. It uses a Green Coffee Extract (GCE) an aqueous solution of coffee solubles without caffeine to draw caffeine out of hydrated green beans by osmotic gradient, without applying chemical solvents to the coffee. The GCE is then passed through activated carbon filters to remove the caffeine and is reused, aiming to preserve the coffee’s flavor compounds and body. (This specific batch is decaffeinated by Swiss Water (SWP).)
Tasting Notes: A smooth, rich and clean cup. Good body and mouthfeel, predominately nutty and chocolate like tones with notes of malt and dark chocolate, cola, and citrus, this decaf Peru makes an excellent addition to the afternoon or a warm ending to the evening. Smooth and clean on the palate. Low in acidity and medium-bodied, floral tones up front bring life to the cup.
Roasting Notes: Avoid light roasting with this bean, works best medium to dark. Too light and you may experience the taste of the decaffeination process than the bean itself. We prefer a full-city roast, giving the bean a nice chocolatey kick without burning out crisp, lighter tones. Works well from a city plus to French. Be careful not to take it too dark; it will get edgy in the darker roasting points.
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