Peru San Ignacio - Espresso

Peru San Ignacio - Espresso

This is our first time roasting a Peruvian coffee, it was used in 2024's Christmas blend, but it makes such a great espresso we needed to release it all on it's own! 

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• Producers + Mill:

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village, located in the San Ignacio province. Coffee farmers receive technical assistance, ensuring the production of high-quality crops. Additionally, their farms are evaluated to be part of the Organic program, as farmers have undergone training provided by the Asociación Agropecuaria de Productores del Norte.

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• Varieties:

Caturra

This variety originates from Minas Gerais in Brazil. It was a natural mutation of Red Bourbon, Caturra is favoured as it is a high yielding plant (more cherries per tree) and is more resistant to plant diseases than that of Bourbon.

Mundo Novo

This variety is a natural hybrid of Typica sub-varieties, Sumatra and Bourbon. Discovered in Brazil in the 1940s by the Instituto Agronômico de Campinase, the plant is strong, tall (3 m) and resistant to diseases and strong wind. Due to these features and its good cup quality, Mundo Novo is one of the most common amongst Brazilian coffee cultivators, forming around 40% of all grown coffee varieties within the country.Mundo Novo’s productivity is high but its cherries ripen somewhat later than other varieties. Its best growing heights are between 1,050 to 1,670 metres above sea level, with rainfall of 1,200 to 1,800mm per annum.

Bourbon 

Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America. Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru. (World Coffee Research)

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• Process:

This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and subjected to 20 to 30 hours of fermentation in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until the ideal moisture content is achieved. 

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• Region: San Ignacio, Cajamarca
• Producer: Small Holder Farmers
• Importer: Cofinet
• Price (green ex Shipping): £ 6.50p kg

• Variety: Caturra, Bourbon, and Mundo Novo.
• Process: Washed Process
• Altitude: 1200-1500masl
• Amount Bought: 690kg

• Tasting: Fruity, Medium acidity, High sweetness, Full body, Nutty
• Flavours like: Dark Chocolate, Tangerine, Almonds, Caramel