Taste: Brown Sugar | Apple | Hazelnut
Sweetness:
Body:
Acidity:
Brew methods: All rounder, from Cafetiere to Espresso.
Varietal: Catimor, Pache, Typica
Process: Washed
Origin: San Ignacio, Cajamarca, Peru
Altitude: 1400 -1700 MASL
Owner: Multiple Farmers
Farm Info:
This coffee is produced by small-scale coffee farmers from San
Ignacio, located in the Cajamarca department. The farms of
these coffee farmers are at an average altitude of 1400-1700
m.a.s.l. They primarily cultivate Catimor, Pache, and Typica
varieties.
This coffee is harvested following strict ripeness criteria, then
floated and hand-sorted to eliminate any defects. The coffee
cherries are de-pulped and undergo 20 to 30 hours of
fermentation. Following this, the parchment is gently washed
and placed in a shaded area for drying, a process that takes 15
to 20 days until the ideal moisture content is achieved.