Peru San Ignacio (espresso)

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village in San Ignacio province. Coffee farmers receive technical assistance, ensuring the production of high-quality crops. Additionally, their farms are evaluated for the organic coffee program, as farmers have undergone training provided by the Asociación Agropecuaria de Productores del Norte.

The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. It is harvested following strict ripeness criteria, then floated and hand-sorted to remove defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation in tanks. The parchment is gently washed and placed in a shaded area to dry until the ideal moisture content is achieved.