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Death to the World | Hieromartyr Single Origin

Death to the World | Hieromartyr Single Origin

Regular price $31.00
Regular price Sale price $31.00
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Grind style

Milk Chocolate | Dates | Berry | Creamy Finish

ORIGIN | Amazonas, Peru

VARIETY | Field Blend

PROCESS | Washed

ELEVATION | 1800 masl

PRODUCER | Smallholder Farms

ASPECTS | Organically Grown

ROAST | Light


The smallholder farmers who are represented by the Norcafe cooperative in the Amazonas region of Peru, have given us a delightful coffee. We chose to present this organically grown coffee as the light roast, single origin offering for the Death to the World project, because it simply stood out from the rest while we were blind tasting samples for the project. The cup containing everyone’s favorite sample was this beautiful Peruvian.

Only the ripest cherries were selected at the farm, which then went through a traditional washed process at the mill, which contributes to its clean and distinct flavor notes. After brewing a pourover of this coffee, we taste milk chocolate while it is hottest, with notes of dates and berry coming through as the coffee cools to optimum drinking temperature. It has a creamy body throughout. We hope you enjoy this coffee as much as we do.

The Norcafé cooperative was formed in 2015 by a group of university students from coffee producing families with a goal to promote continuous improvement of quality and to create opportunities for smallholder coffee growers. The co-op began with 100 member families, and has since grown to include 334 men and 145 women producers working on nearly 1200 hectares of land throughout the Amazonas and Cajamarca coffee regions. Member producers have already shown great dedication and skill in producing high quality lots, which is also demonstrated with four individual member producers earning a place in Peru’s Cup of Excellence between 2018 and 2020.

This certified Organic Cerro Azul blend underwent Washed processing. Cherries were handpicked to ensure ripeness before being pulped on the day of harvest. The pulped coffee was fermented for 48 hours before being washed. The washed coffee was dried for approximately 16 days in solar dryers.

The Amazonas region of Peru borders the regions of Cajamarca, Loreto, and Ecuador to the north. Amazonas has a diversity of microclimates and a great diversity of production. Ocumal is one of the districts located in the valleys with ideal microclimates for the production of high altitude coffees.

Coffee production in Amazonas is carried out on small farms located on small plots of land. The producers harvest and process the coffee (pulping, fermenting, washing and drying) independently. The cooperatives mainly perform storage, warehousing, and commercialization functions, and are constantly seeking investments to build their own infrastructure closer to the production areas and the lands of member coffee growers. Coffee exported from Amazonas leaves the Pacific port in the city of Paita in the Piura region.


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