Peru–San Ignacio

PERU – San Ignacio

Region: San Ignacio, Cajamarca

Altitude: 1650 – 1750mals

Varieties: Catimor, Pache, and Typica

Process: Washed

Cupping notes: Nougat, Pear, Marzipan

Cupping score: 85.5

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San
Andres, and El Sauce Village, located in the San Ignacio province in Peru. Coffee farmers

This regional lot produced by small-scale coffee farmers from San Ignacio, located in the
province of San Ignacio, Cajamarca department, at 1.700 m above sea level.
In San Ignacio summers are cloudy and winters are long, a combination that has proved to be
ideal for coffee as it secures a wide window without rain for drying.

Additionally, their farms are evaluated to be part of the Organic program, as farmers have
undergone training provided by the Asociación Agropecuaria de Productores del Norte.

The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. This
coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove
any defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation
in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until

They have an adequate climate, which allows them to express the potential of growing
varieties such as Typica, Bourbon, Mundo Novo, Catuai, Caturra Rojo and Amarillo.