Peru - Medium Roast - Single-Origin - Organic Specialty Coffee


Checkout Buy now
Organic Coffee Single-Origin Coffee

Introducing our meticulously curated Peru single-origin organic specialty coffee, a true gem of the coffee world that embodies the pinnacle of ethical sourcing and exceptional flavor. Certified as Fair Trade and Organic, this coffee is a testament to our commitment to sustainability and social responsibility.


Sourced from the fertile soils of Piura, Amazonas, Peru, our coffee is meticulously cultivated by the esteemed growers of Cooperativa Agricola de Servicisios Norandino. Nestled within the breathtaking altitudes of 1100 to 1700 meters, these beans thrive in the nutrient-rich clay minerals, absorbing the essence of their surroundings to produce a coffee of unparalleled depth and complexity.


With a medium roast that honors its natural nuances, our Peru specialty coffee boasts a refined tasting profile characterized by medium acidity and infused with the delightful flavors of salted caramel, silky sweetness, and a hint of citrus zest. Each sip is a symphony of flavors that dance on the palate, inviting you to savor the richness and complexity of this exceptional brew.


Handpicked with care and processed using the gully-washed method, our Peru specialty coffee beans are sun-dried to perfection, preserving their natural flavors and ensuring a consistently exquisite cup every time. From the moment the cherries are harvested to the final roast, every step of the journey is guided by a dedication to quality and excellence.


Elevate your coffee experience and join us on a journey of taste and sustainability with our Peru single-origin organic specialty coffee. Immerse yourself in the rich heritage and vibrant flavors of Peru's finest beans, expertly roasted and curated for your enjoyment. Experience the difference that ethical sourcing and exceptional quality can make with each luxurious sip.


Certification/Grading: FT, Organic

Roast: Medium

Tasting Profile: Medium Acidity, Salted Caramel, Silky Sweet, Citrus

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Caturra, Bourpon, Catuai, Pache, & Catimor

Region: Piura, Amazonas, Peru

Altitude: 1100-1700 M

Soil Type: Clay Minerals

Process: Gully washed and dried in the sun.


DetailsLocated in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.


Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew


Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.


The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.


Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.


Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.


French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.


Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.


Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.