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San ingacio
Process | Washed
Varietal | Mixed
Origin | Peru
Toffee | Almond | Milk Chocolate
Roast style | Omni roast
This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village, located in the San Ignacio province in Peru. Coffee farmers receive technical assistance, ensuring the production of high-quality crops.
Additionally, their farms are evaluated to be part of the Organic program, as farmers have undergone training provided by the Agropecuaria de Productores del Norte.
The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until the ideal Moisture content is reached.
San ingacio
Process | Washed
Varietal | Mixed
Origin | Peru
Toffee | Almond | Milk Chocolate
Roast style | Omni roast
This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village, located in the San Ignacio province in Peru. Coffee farmers receive technical assistance, ensuring the production of high-quality crops.
Additionally, their farms are evaluated to be part of the Organic program, as farmers have undergone training provided by the Agropecuaria de Productores del Norte.
The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until the ideal Moisture content is reached.