Coffee from Peru, San Ignacio region Cajamarca SHB

Peru is one of the few coffee-growing countries where the main harvest takes place in summer. This makes it possible to deliver freshly harvested coffee at the end of the vacation season, when more and more Poles return to work after their summer vacations and start looking for good coffee for both the home and the office. Coffee from Peru is growing in popularity all over the world and, as a result, the area under Peruvian coffee cultivation is increasing all the time. One of the factors behind the growing popularity of the coffee is the fact that almost 90% of coffee crops in Peru meet the conditions for growing organic coffee.  The vast majority of the coffee is grown organically and without the use of chemicals. In fact, the only treatment the plantation receives is weeding once or twice just before the coffee berries are harvested.

San Ignacio is the capital of the district of the same name, one of the thirteen that make up the department of Cajamarca in northern Peru. The district borders the Republic of Ecuador to the north.

San Ignacio is one of the places made for growing specialty coffee, the area has an excellent climate created by the terrain. The Andes range to the west shields the coffee plantations from the intense winds of the Pacific Ocean. In addition, the terrain is abundant with rivers and streams flowing into the Amazon.

The coffee comes from 6 farmers (Henry Camacho Chinchay Jacobo Camacho RuedaJosé Farceque Huaman Andrès A. Nuñez Tocto Luis Rubio AlayaAlindor Vega Fernandez), growing coffee on their small family farms of 2.5-6 hectares. The fields are located at altitudes ranging from 980 to 1,560 meters above sea level. The coffee comes from the arabica Pache coffee variety. The coffee was harvested between March and September and after the harvest the coffee berry skin washed and dried.

Intense notes of milk chocolate, sweet green apples and toffee definitely stand out in the flavor bouquet. The coffee's medium citrus acidity is clean and consistent in flavor. An excellent coffee for alternative methods, but it will also work well as an espresso from a pressure machine. I recommend a medium or light roast (light - especially for pour-over methods).