Peru San Ignacio

Region: San Ignacio, Cajamarca, Peru
Producer: Small-scale farmers from San Francisco, Los Llanos, San Andres & El Sauce
Varietal: Catuai, Caturra, Bourbon & Mundo Novo
Process: Washed
Altitude: 1,200 – 1,500 masl
Taste Note: Chocolate, tangerine, almond, caramel
Brewing method: Pour over, Aeropress, or espresso
Goes well with milk?: Yes

Roaster Note
This San Ignacio offers a comforting balance of smooth chocolate and sweet caramel, lifted by the bright citrus character of tangerine. As the cup cools, subtle almond sweetness adds a gentle nutty depth, giving the coffee a rounded and satisfying character. Clean and approachable, it brings together soft sweetness, mild citrus brightness and a smooth chocolate finish.

Bean Info

This coffee comes from a group of small-scale farmers in San Ignacio, Cajamarca, from the communities of San Francisco, Los Llanos, San Andres and El Sauce. Rather than representing a single estate, the lot brings together coffees from family farms across the surrounding area, giving it a broader expression of San Ignacio's terroir.

The region sits in northern Peru, where coffee is cultivated in fertile loam soils at approximately 1,200–1,500 metres above sea level. The area's moderate temperatures and seasonal rainfall provide suitable conditions for coffee cultivation, while the variation between farms and elevations contributes to the diversity of the regional lot.

Most of the farmers cultivate Catuai, Caturra, Bourbon and Mundo Novo, traditional varieties that are well adapted to the region. The farmers receive technical assistance and participate in training through the Asociación Agropecuaria de Productores del Norte, including guidance related to organic production. The association was established by local producers to improve coffee quality, sustainability and the economic opportunities available to farming families. Its current work includes technical training, support for farm maintenance and renewal, and sustainable agriculture projects.

Post-harvest handling is particularly careful for a regional coffee. Ripe cherries are selectively harvested, then floated and hand-sorted to remove defective cherries. The cherries are pulped and fermented in tanks for approximately 20–30 hours, after which the parchment is gently washed and dried in a shaded environment until the desired moisture content is reached. This controlled approach emphasizes a clean, consistent cup rather than aggressive fermentation.

What makes this coffee appealing is its straightforward expression of northern Peruvian coffee: traditional varieties, careful farmer selection and restrained washed processing come together to create a clean, sweet and approachable profile.