Piura & Amazonas · Medium Roast · 1,100–1,700 MASL · Fully Washed, Sun-Dried · Caturra, Bourbon, Catuai, Pache, Catimor (Grade 1, SHG, EP)
The finish is the last thing the client feels — the close, the polish, the moment the chair spins around. A rough finish ruins a great cut. A smooth one is what they remember. This cup is built entirely around its close: a silky, sweet mouthfeel that lands on salted caramel and finishes crisp and clean, never heavy, never lingering wrong. It finishes smooth. That's the whole promise.
It comes from one of the more dramatic origins in the lineup — northern Peru, where the Andes collide with moisture rolling in off both the Pacific and the Amazon, farmed by the Norandino cooperative across some of the most rugged growing country in South America. The clever part is the altitude spread: a full 600-meter window doing two jobs at once. The lower-grown beans lay down the heavy caramel body; the high-grown beans contribute the crisp citrus that lifts and cleanses the palate right at the close. Body on the bottom, brightness on top — that's why the finish lands so smooth.
Silky sweet through the body, salted caramel grounding it, crisp citrus brightening the close. A cup that lands somewhere between comfort and sophistication and stays there for every sip.
Roasted in small batches after you order. Never before.
Want the whole story — the soil, the altitude, the science behind the cup? Read the full terroir breakdown deep dive.
