Description
GROWER:coffee farmers from San Ignacio
REGION: Cajamarca
VARIETAL: Catimor, Pache, and Typica
PROCESS: Washed
ALTITUDE: 1400-1700 MASL
CERTIFICATION: Organic
CUP NOTES: chocolate, tangerine, hazelnut, brown sugar
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.
