Peru Norandino
Description
Our current Peru coffee is sourced from Cooperativa Agrícola de Servicios Múltiples Norandino. Norandino is an umbrella cooperative formed in 2005 to support three regional cooperatives, CEPICAFE, CENFROCAFE and Sol y Café, in Northern Peru. All together these organizations have 7,000 producer-members that cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin.
Throughout Peru the bulk of coffee production comes from small farms owned and operated by indigenous people. They follow organic farm management practice harmonious to their cultural connection with the land. Typically coffee is cultivated on a few acres and intercropped with shade trees, bananas, corn and beans. Coffee in these areas is grown at 1,100 to 1,700 meters in clay mineral soil type. Cherries are carefully harvested and well sorted before dupulping, fermenting, washing and drying happens using local micro-mills.
The cooperative structure in Northern Peru carries out various activities at each level that are vital for small producers. Locally run organizations focus on training the producers in best organic practices and invest in infrastructure needs such as road improvements and establishing local warehouses. The next step up in the chain are regional organizations (CEPICAFE, CENFROCAFE, Sol y Café). These larger cooperatives focus on improving quality of life for producers and their families through credit assistance and investment in social programs that help improve education, health and life insurance options and environmental issues. The largest piece of the chain is the umbrella cooperative Norandino. Coffee produced through the local and regional cooperatives is all coordinated through Norandino who prepares it for export. They ensure traceability and quality control throughout the post-harvest process. Norandino has one of the best dry mill operations in Northern Peru as well as fully staffed and SCA certified cupping lab. The lab is equipped to handle thousands of samples and identify the potential of every coffee received. The cupping lab also serves as a training and testing facility for the entire region.
Pleasing aroma of cocoa and fudge with soft strawberry and orange hints. Creamy, medium body in the cup with nuances of semi-sweet chocolate, brownies, hints of strawberry and orange. Nice!
$9.00 – $17.95
