Coffee Roasters: J-Z
E-M
N-Z
Red Grapefruit | Milk Chocolate | Brown sugar
We Feel
Medium body | Juicy turn silky | Supple & soft mouthfeel
Suitable for
Filter | Espresso
Producer: Small holders from the region of San Ignacio
Region: San Ignacio, Cajamarca
Altitude: 1500 ~ 1800 m.a.s.l.
Harvest: May - September
Varieties: Mixed Varieties
Processed: Washed
This delightful coffee comes straight from the hearts and hands of small-scale farmers nestled in the provinces of San Ignacio, Jaen, and Cutervo, all part of the beautiful Cajamarca Department. These dedicated farmers have embraced technical training with open arms, ensuring each bean meets a high standard of excellence.
Every step of the harvest is done with care and precision, following meticulous ripeness guidelines. We float and hand-sort the beans, ensuring any imperfections are lovingly removed. The cherries undergo a careful de-pulping process, followed by 30-40 hours of fermentation to unlock their full flavor potential. Afterward, the parchment is washed gently and dried under controlled conditions for 16-20 days, achieving the perfect moisture level.
The result? A cup of coffee that sings with sweetness and clarity, a testament to the passion and skill of our farmers.
Red Grapefruit | Milk Chocolate | Brown sugar
We Feel
Medium body | Juicy turn silky | Supple & soft mouthfeel
Suitable for
Filter | Espresso
Producer: Small holders from the region of San Ignacio
Region: San Ignacio, Cajamarca
Altitude: 1500 ~ 1800 m.a.s.l.
Harvest: May - September
Varieties: Mixed Varieties
Processed: Washed
This delightful coffee comes straight from the hearts and hands of small-scale farmers nestled in the provinces of San Ignacio, Jaen, and Cutervo, all part of the beautiful Cajamarca Department. These dedicated farmers have embraced technical training with open arms, ensuring each bean meets a high standard of excellence.
Every step of the harvest is done with care and precision, following meticulous ripeness guidelines. We float and hand-sort the beans, ensuring any imperfections are lovingly removed. The cherries undergo a careful de-pulping process, followed by 30-40 hours of fermentation to unlock their full flavor potential. Afterward, the parchment is washed gently and dried under controlled conditions for 16-20 days, achieving the perfect moisture level.
The result? A cup of coffee that sings with sweetness and clarity, a testament to the passion and skill of our farmers.
