Altitude 1350 - 1890 M.A.S.L
Flavour Profile Notes of tangerine, kiwi and cranberry
SCA score 84.50
Varietal Typica, Caturra, Catimor
Peru produces some of the best organic coffee in the world and this special microlot showcases the best the country can offer. The Frontera San Ignacio cooperative, worked with their members to create a consistent high scoring microlot that is produced organically, and will exhibit the same characteristics year on year.
The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees. This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
Red cherries are picked and floated to remove any defects, twigs, and stray leaves. Once cleaned, it will be fermented for 18 to 36 hours (dependent on weather conditions etc) and washed again, before being spread to dry for between 10 to 21 days, again weather dependent.
Coffee is delivered into the warehouses of the cooperative in San Ignacio town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certification. It is then transported to the dry mill in nearby Chiclayo city.