- Region - San Ignacio Province, Cajamarca | Northern Perú
- Varietals - Bourbon, Catimor, Caturra, Mundo Novo, Pache, Typica
- Process - Washed
- Taste Notes - Chocolate, caramel, peach blossom, tangerine, kiwi & cranberry
- Roast Level - Medium
- Q Grade - 84.5
The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador.
The farms are located in the buffer zones of a protected natural area that hosts a huge range of wildlife from bears to tapirs.
The small farms located in the area work with organic methodology and certification at their core, as it's an essential part of protecting the wildlife and species who inhabit the area.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) When the coffee ferments in the tanks from the heat, the wood maintains an even temperature throughout the fermentation tank. In concrete, this heat would be stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
Once the red cherries are picked, and only the best beans are selected during the washing process, they will be fermented for between 18-36 hours. Next they will be washed again, before these Peruvian coffee beans are spread to dry naturally for between 10 to 21 days. depending on the weather conditions.
