No. 10 Folklore
No. 10 Folklore
A fully washed Peru from Piura and Amazonas, grown between 1,100 and 1,700 m by the Norandino cooperative. Caturra, Bourbon, Catuai, Pache and Catimor. Roasted medium. Salted caramel, citrus, silky.
In the cup
Salted caramel, a little citrus and a silky texture. Mild and round, the kind of cup that does not fight back.
Who it is for
The second pot, and the one you make for the house.
How to brew it
Drip or French press at 60 g per litre. Mild and round, the kind of cup that does not fight back.
This bag is whole bean. Grind it right before you brew: fine for espresso, medium for drip and pour-over, coarse for French press and cold brew. Want it ready to brew in a drip machine? Choose Ground above.
Filter coffee is at its best roughly 5 to 21 days after roasting, espresso about 10 to 30 days. Keep the bag closed, at room temperature, away from light.
Everything on the bag
| Region | Piura and Amazonas, Peru |
|---|---|
| Altitude | 1,100 to 1,700 m |
| Process | Fully washed, sun dried |
| Varietal | Caturra, Bourbon, Catuai, Pache, Catimor |
| Grown by | Cooperativa Agricola de Servicios Norandino |
| Roast | Medium |
| Flavor notes | Salted caramel, citrus, silky |
| Ingredients | Coffee |
| Net weight | 12 oz (340 g) |
Everything in this table is what the roaster publishes about this coffee, printed on the front of the bag.
How it ships
Your coffee is roasted after you order it. The order reaches the roastery the same day, is roasted and packed within a few business days, and then ships. Most orders arrive within a week. Shipping is free to every address in the United States, with tracking by email.
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Everything on the bag
You'll know exactly what you're drinking.
The same panel is printed on the bag you receive, filled in line by line. Everything the roastery publishes about this coffee is here, and nothing that it does not.
Nothing hidden. Nothing proprietary.