Peru Coffee – Salted Caramel Vibes Straight from the Andes

This isn’t just coffee. This is medium roast magic from Peru, where beans chill at high altitudes, soak up sunshine, and basically train harder than most gym rats. The result? A cup so smooth and flavorful, you’ll start judging every other brew like a bitter ex.

Flavor Notes (a.k.a. Why You’ll Pretend You’re a Coffee Sommelier):

🥨 Salted Caramel – Sweet, salty, and dangerously addictive. Kind of like kettle corn, but it actually wakes you up.
🍯 Silky Sweetness – A smooth finish that slides down easy—no bitter aftertaste, no regrets.
🍊 Citrus Zing – Just enough brightness to keep things interesting, like the twist ending in a Netflix show.

The Nerdy Bean Specs (for your coffee-snob friend):

• Roast: Medium – balanced, approachable, and still cooler than blonde roast.

• Grower: Cooperativa Agricola de Servicios Norandino – a co-op that actually cares, unlike your HOA.

• Varieties: Caturra, Bourbon, Catuai, Pache, Catimor – basically a supergroup of beans, like the Avengers but tastier.

• Region: Piura & Amazonas, Peru – where coffee plants live their best mountain life.

• Altitude: 1100–1700m – high enough to make the flavor pop, not high enough to get altitude sickness.

• Soil: Clay minerals – fancy dirt = fancy coffee.

• Process: Gully washed & sun-dried – beans getting their spa treatment before landing in your cup.