Apple / Caramel / Red Grape / Cocoa
|Region||Cajamarca, San Ignacio|
|Processing||Fully washed and dried in the sun|
|Harvest||April - September
|Altitude||1600 - 1800 masl|
|Variety||Caturra, Catimor, Pache, Bourbon|
|About The Bean||
In Peru, the bulk of coffee production comes from small farms owned and managed by people who have for many years followed organic farm management practices attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, fruits and vegetables. Small producers are very careful about picking and sorting their cherry prior to depulping, fermenting, washing, and drying the coffee, using personal equipment and on personal property.
The Ihuamaca community is part of Cajamarca’s San Ignacio district, in the mountains north of the region’s main trading city of Jaén. San Ignacio's high altitude provides ideal conditions for growing specialty coffee and the quality farming and processing have produced a complex and balanced coffee with a delicate sweetness and robust body.
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