San Ignacio, Peru

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  • Origin: Cajamarca, Jaen
  • Altitude: 1700-1900
  • Varietal: Bourbon and Catuaí
  • Process: Washed
  • Tasting Notes: Red apple, walnut, dark chocolate

San Ignacio is made up by three areas, Chirinos, San José de Lourdes and Tabaconas. Producers in the area pick and process their coffee themselves and usually dry the coffee on a lined patio, with the coffee then generally fermented for 24 - 36 hours.

With high altitudes and ideal growing conditions the area is truly starting to showcase much of the hidden potential that it holds.