Some Saint Bernards — well, a lot of them — have absolutely no sense of personal space. They will hug you, lay on you, drool on you, and sometimes stick their noses right in your face. And there's nothing sweeter.
That's why we named our sweetest single origin coffee — with its salted caramel and citrus notes — after the Saint Bernard's sweetest trait. Or...well...their lack of it.
Certification/Grading: FT, Organic
Tasting Profile: Salted caramel, silky sweet, citrus
Grower: Cooperativa Agricola de Servicisios Norandino
Variety: Caturra, Bourpon, Catuai, Pache, & Catimor
Region: Piura, Amazonas, Peru
Altitude: 1100-1700 M
Soil Type: Clay Minerals
Process: Gully washed and dried in the sun.