San Ignacio - Peru

Pear, Milk Chocolate, Honeycomb

Country: Peru

Region: San Ignacio, Cajamarca   

Variety: Caturra, Catuaí & Bourbon

Process: Washed

This is a sweet, balanced coffee that consistently delivers really tasty brews with minimal fuss. Whether you're a home espresso enthusiast or a filter fan you'll find it a dawdle to get this dialled in to your preference, and a cinch to repeat every day.

Sourced by Cofinet from a group of smallholder producers from the San Ignacio province the quality of the coffee is a result of their experience combined with technical assistance to ensure higher-scoring crops. Additionally their farms are evaluated to be part of the organic program, as farmers have gone training through the Asociación Agropecuaria de Productores del Norte (Agricultural Association of Northern Producers).

The coffee cherries are harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Coffee cherries are de-pulped and subjected to 20 - 30 hours of submerged fermentation in tanks. This is followed by the gentle washing of the parchment before drying, under shade, until the optimal moisture content is reached.

When brewed the sweet fruit notes remind us of pear and apple, with lots of smooth milk chocolate keeping things all connected. The sweetness of the honeycomb can come through as a little more floral, particularly when the coffee is consumed black, but in milky espresso-based drinks it's more like honeycomb ice-cream.

Grind: If you need your coffee ground, select on the dropdown. Let us know in the "Special Instructions" if there is any other specific brew method you need the coffee ground for.