San Ignacio, Single Origin Peruvian Coffee

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  • Origin: Cajamarca, Peru
  • Altitude: 1700-1900 masl
  • Varietal: Mixed
  • Process: Washed
  • Tasting Notes: Red apple, Dark Chocolate, and Walnut

San Ignacio is subdivided into three areas, Chirinos, San José de Lourdes and Tabaconas. Coffee is generally fermented here for 24 - 36 hours and the main varieties grown are red and yellow caturra, castillo and typica with some ancient bourbon plants scattered almost at random in most of the farms. The producers that are represented in this blend are some of the most promising and open-minded producers in the region.

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

As an espresso, this leads with a walnut richness, with red apple acidity, and bittersweet dark chocolate.