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 20-30 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.
- PRODUCER: Various Small-holder producers
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FARM: Not applicable
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REGION: San Ignacio, Cajamarca
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VARIETY: Catimor, Pache and Typica
- PROCESS: Washed
- ALTITUDE: 1400 - 1700 masl
- HARVEST DATE: August-September 2023