From our Roast Master:
The majority of Peruvian coffee production is grown on independent & indigenous farms, typically cultivated using organic practices on a few acres of land intercropped with shade trees, bananas, corn, & beans. They carefully harvest and sort cherries before depulping, fermenting, washing, & drying the coffee using their own micro-mills. These producers are often organized around cooperatives—the local cooperatives invest in basic infrastructure needs like road improvements & establishing warehouses while the regional cooperatives focus on creating credit for producers & investing in social programs.
Cooperativa Agrícola de Servicios Múltiples Norandino is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, & Sol y Café. Combined, these organizations have approximately 7,000 producer-members cultivating 25,000 acres of coffee. Coffee for export is coordinated through Norandino which guarantees traceability and quality control.
I roasted this coffee two ways. As a dark roast, this coffee is perfect for those who brew with an auto drip & enjoy bold, rich flavours—walnut & cocoa move into an unsweetened, subtle black licorice finish.