Peru | San Ignacio - Whole Bean
Whole Bean Coffee
[PUH-ROO • SAN • IG-NAH-SEE-OH]
Process: Washed
Almond, Chocolate, Stone Fruit
Grown in the tropical highland of Cajamarca, this coffee is made of many smallholder farmers growing rich fertile soil.
Very smooth mouthfeel with notes of almond and the sweetness of stone fruit.
Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.
Whole Bean Coffee
[PUH-ROO • SAN • IG-NAH-SEE-OH]
Process: Washed
Almond, Chocolate, Stone Fruit
Grown in the tropical highland of Cajamarca, this coffee is made of many smallholder farmers growing rich fertile soil.
Very smooth mouthfeel with notes of almond and the sweetness of stone fruit.
Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.
Whole Bean Coffee
[PUH-ROO • SAN • IG-NAH-SEE-OH]
Process: Washed
Almond, Chocolate, Stone Fruit
Grown in the tropical highland of Cajamarca, this coffee is made of many smallholder farmers growing rich fertile soil.
Very smooth mouthfeel with notes of almond and the sweetness of stone fruit.
Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.
