Region: San Ignacio, Cajamarca
Process: Washed
Varietal: Catimor, Pache and Typica
Profile: Light-Med Body, mild acidity, sweet and balanced
Tastes Like: Chocolate, Tangerine, hazelnut and brown sugar
Recommended For: Filter/Plunger, Aeropress, Chemex

This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20 to 30 hours of fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved.