Coop: Norandino
Process: Washed
Varieties: Typica, caturra, red and yellow bourbón, pache, catimor
Altitude: 1200 to 2100 masl*
Region: Piura, Cajamarca, and Amazonas
Harvest period: April-October
Cupping notes: Medium-high acidity, medium body, notes of vanilla
*meters above sea level
