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Variety: Caturra, Bourbon, Catuai, Pache, Villa Sarchi, Catimor

Process: Fully Washed and Mountain Water Process

Drying: Sun
Producer: 7000 smallholder members of Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino)

Elevation: 1100-1700 MASL
Region: Piura, mazonas, Cajamarca, and San Martin regions
Origin: Peru

Notes: Malt, Chestnut, Cinnamon Toast


In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land, of just a few acres of intercropped with shade trees, bananas, corn, and beans.


Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. The local cooperatives focus on training producers in best organic practices and invest in basic infrastructure needs like road improvements and establishing local warehouses. The regional cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families. 

Cooperativa Agrícola de Servicios Múltiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Café. Combined, these organizations have approximately 7,000 producer-members who cultivate coffee on 25,000 acres.


This coffee was sent from Peru to Veracruz, Mexico, where it began its next steps at Descamex, whose proprietary decaffeination method is called Mountain Water Process.   

During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.

Peru Norandino Farmcgate FTO MWP

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