Chocolate, apple, gooseberry, lime, maple syrup.
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Peru Frontera San Ignacio
Cupping notes
Description
70% of the coffee is processed on the individual farms where it is grown.
The parchment coffee is then delivered into the warehouses of the cooperative in San Ignacio town, where each batch is evaluated for physical appearance.
30% is delivered as cherry for processing at the co-operatives’ own wet mill, set up for those that lack the time or skill to process well due to other commitments.
Tasted at the quality lab and separated according to quality and certification, dried coffee is then transported to the processing plant in Chiclayo city.
The dry-processing facility is where they process not only their own coffee but also coffee from several other organizations of small-scale growers (approx. 27 co-ops), ready for export.
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Origin
Process
Washed
Altitude
1000-1800m
Harvest
May - September
Flavour
Species
SCA score
83
Certification
Related
Notes from Northern Perú
31 July 2018
Travelling to and within Perú is getting easier and easier. We took a direct flight from Gatwick to Lima and then a short flight up to Jaén in Cajamarca. Jaén has changed greatly over the last 5 years and some consider it to be the coffee capital of not just northern Perú, but of the entire country.
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