San Ignacio

This coffee comes from the San Ignacio province in northern Peru, cultivated by small producers from the communities of San Francisco, Los Llanos, San Andrés, and El Sauce. Grown on mountainous slopes at altitudes between 1,200 and 1,500 meters above sea level, the temperate climate and fertile soils create ideal conditions for balanced coffees. The lot is composed of Catuai, Caturra, and Bourbon varieties, processed using the washed method, achieving a cupping score of 84.5. The coffee offers a complex and balanced profile with notes of chocolate, grapefruit, apricot, and almond cream, medium body, and medium-high acidity. Manual cherry harvesting is conducted at optimal ripeness, followed by flotation and manual selection. The coffee undergoes fermentation for 20-30 hours in tanks, then the parchment is carefully washed and shade-dried. The omni roast makes it versatile for both espresso and filter brewing methods.