Norandino Organic Decaf

Norandino Organic Decaf

Up front aromas of chocolate, spices and quince paste, which leads into flavours of yellow stone fruit, toffee and a long baking spice aftertaste.

Want to learn more about the decaffeination process? View our blog post here 

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 7000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas and San Martin.

Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam.

• Region: Cajamarca
• Producer: Coop Norandino
• Variety: Caturra, Castillo and Colombia
• Process: Washed, Swiss Water Decaffeination
• Altitude: 1,100-1,700masl
• Harvest date: April - September

• FILTER RECIPE
• Suggested method: V60
  Dose: 14g
  Water: 220ml
  Time: 3:30 mins
  
  ESPRESSO RECIPE
• Dose: 17g
  Time: 30 secs
  Yield: 40g

To find the method that suits your kit, check out our Brew Guides.