Peru - San Ignacio Ihuamaca

The coffee offers caramelized brown sugar sweetness with fruit accents of dried stone fruit and a green herbal hint, alongside caramely dark sugars, cinnamon, and candied pecans. It delivers layered chocolate truffle flavors with intense bittering cocoa in the aftertaste, ideal for espresso, and brown sugar sweetness fading to dried green apple, bright lemon tea, tree nut, and oatmeal cookie notes.

This blend hails from small-scale farmers in Ihuamaca, San Ignacio, where farms typically span 1-2 hectares. Grown at elevations of 1700 to 1900 meters, it features a mix of coffee varieties like Caturra and Bourbon. The cherries are pulped, fermented for up to two days to remove the mucilage, washed in clean water, and then dried for approximately three weeks.

Washed Process

1700 - 1900masl

Caturra & Bourbon