Description
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.
Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin. Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam.
Tasting Notes: A nice and clean cup of Peru coffee! Lighter roasts show a bit of lemony acidity and floral notes, a bit on the sweeter side & balanced with just a hint of an herbal chocolate darker tone. Medium roasts mute up a decent chunk of the lemon/floral brightness and the cup gets much more straight chocolate noted, smooth and rich with less spice and a hint of nuttiness, fuller bodied. Darker roasts are still very smooth but become much more semi-sweet and smoky with dark chocolate lingering in the aftertaste.
Roasting Notes: Medium to dark roasts are the way to go. A nice medium roast makes for an excellent daily drinker, smooth, sweet and balanced. Darker roasts work well if you need a little heft in the cup.
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