Hailing from the northern most reaches of Peru, almost to the Ecuador border, this coffee from San Ignacio is from the area most known for quality coffee in Peru. While the southern part of Peru produces far more quantity, dedicated producers and favorable climate are helping San Ignacio create a reputation for quality.
This coffee is a blend of Caturra and Typica varieties grown from 1500-1750 meters above sea level. Only ripe cherries are harvested before being depulped, fermented in concrete tanks for ~36 hours, and then dried on covered patios or in secadoras.
The resulting cup is ripe with sweet berries, and floral aromatics. Deeper roasts reveal dark chocolate notes laced with fruit tannin.