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This coffee is produced by small-scale farmers from the communities of San Francisco, Los Llanos, San Andres, and El Sauce, located in the San Ignacio province of Peru. Farmers receive ongoing technical assistance to ensure high-quality crops, and their farms are evaluated to be part of the Organic program, thanks to training provided by the Asociación Agropecuaria de Productores del Norte.
The most common varieties cultivated are Catuai, Caturra, Bourbon, and Mundo Novo. Harvesting is carried out following strict ripeness criteria, with floating and hand-sorting to remove defects. The cherries are de-pulped and fermented for 20–30 hours in tanks; afterward, the parchment is gently washed and dried in shaded areas until the ideal moisture content is reached.
In the cup, it reveals an elegant and balanced profile, with notes of chocolate, tangerine, almonds, and caramel.
When tasted following the SCA cupping protocol, this coffee scored 84.55 points.
