A long time producer within the Suyo community, norma is part of the culturally significant Valle Inca. Situated around 1,800 masl within the Lares district, many of the farms within this community are well past where the road ends. The majority of the population is originally from the area, primarily speakers of the native language Quechua. Lares's valleys are lush and fertile with a semitropical climate perfect for growing coffee. Because the valley is located in the middle of the Cusco Andes, it can be extremely challenging to get from one town to another. Very few farms have road access, so it takes several hours of walking on densely foliated slopes to reach most of the farms. Washed coffees in this area are wet fermented up to 46 hours, and then dried for around 20 days on raised beds. This lot boasts quintessential Peru, with perfectly round, juicy acidity, a honeyed aroma, and lingering sweetness.

Origin: Calca, Cusco, Peru
Varieties: Bourbon, Typica
Process: Washed
After harvest, Norma's coffees are fermented between 14 and 24 hours in cement tanks and then dried in a period between 15 and 20 days on raised beds and/or solar dryers. Norma knows that slow and homogeneous drying is vital for the coffee to maximize its potential and represent this vital region.

Our flavor notes: Bosc pear, wildflower honey, apple juice

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH