Perú San Ignacio
The Farm
The town of San Ignacio is located in the coffee-growing region of Cajamarca, Peru. This lot, named after its location, has been cultivated by small coffee growers from the towns of: Chirinos, San José del Lourdes and Tabacones. These places produce high quality coffees thanks to their microclimate and high altitudes that give the cup great flavor complexity.
Normally, varieties such as: Bourbon, Paché, Catuaí, Typica, Caturra and Catimor are grown.
Process method
The cherries are harvested at their optimal point of ripeness and kept in bags for 24 hours before being taken to the pulper. They are then passed to the pulper and selected by float. The grains with the mucilage attached to the grain are taken to the fermentation tanks for about 48 hours, depending on the weather and temperatures.
Once the mucilage is removed, it passes through other washing channels and finally, it is dried in the sun with its parchment on elevated stretchers or drying patios for about 15 days.
Origin
Peru is the eighth largest producer of coffee in the world; it has many farms between 1.600 and 1.800 msnm, and counts predominantly with the varieties Typica and Bourbon.
Historical data record the arrival of coffee plants in Lima in 1760 from the city of Guayaquil. Coffee found in the inter-Andean valleys and high jungle of Peru a favourable soil to flourish. The altitude, the heat and the sufficient humidity of these areas placed coffee in the late eighteenth century, in the high semitropical jungle of Huanuco, Moyabamba, Cusco and Jaén, in order to satisfy the growing local market.
Peruvian coffees are grown at very high altitude in the mountains of the Andes. This exceptional altitude creates coffee with a sparkling effervescent brightness, soft sweetness and a pleasant medium body. Peru is an excellent source for organic coffees, due to the hard work of a few exporters/ importers in getting farms and profits to organic standards.
Almost 70% of the total coffee production in Peru comes from the northern part of the country. Cajamarca and Chirinos are the two areas of extreme attention in fair trade cafes and microlot separation programs.
Chanchamayo is a city in the Junín region in central Peru. It is the capital of the “District of Chanchamayo”, which is located in the province of the same name. This region is located in the so called jungle eyebrow, which means that its geography is a mixture of mountains and jungle. The climate is not as hot and humid as in the jungle and it is not as cold and dry as in the mountains.
Since 2010, Peru is one of the leading producers of Arabica coffee, often ranked fifth in the global production and export of Arabica. The remoteness of the coffee plantations and the incredibly small size of the average farm have largely prevented much of the single-farm differentiation that has allowed microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for producers to overcome the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see that kind of progress.
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