For lovers of sweet, natural coffees, Beansmith.s roastery brings you another gem from Peru. This is a cleanly processed San Ignacio blend that will captivate you with its highly complex profile and medium acidity. In the cup, a captivating flavor palette unfolds, full of notes of strawberries, lavender, and rooibos, delicately sweetened with honey. With a cupping score of 86.5 points, this is an exceptional experience that shines best when brewed using alternative filter methods.
This coffee comes from the Cajamarca region, specifically from the areas of Chirinos, San Ignacio, and Jean in northern Peru. It is grown under ideal conditions at high altitudes ranging from 1,700 to 1,900 meters above sea level. The blend consists of Catuai, Pache, and Caturra beans, though old Bourbon trees are also found here sporadically. The growers represented in this blend are among the most promising in the region and collaborate with Falcon. It is precisely through the creation of such larger batches from beans sourced from smaller producers that this coffee can reach specialty coffee enthusiasts.
The coffee was processed using the natural (dry) method. Local farmers not only harvest the coffee themselves but also typically process it themselves. After harvesting and initial floating, the ripe coffee cherries are carefully dried on concrete beds or on open terraces for 25 to 30 days. The process usually also includes fermentation for 24 to 36 hours, which contributes to the resulting complex and clean flavor profile.
- Farm/washing station: San Ignacio