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Peru | Frontera San Ignacio

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Chocolate Orange | Butterscotch | Walnut

Region | Nambale, San Ignacio, Cajamarca
Altitude | 1350-1890 MASL
Process | Washed
Variety | Typica, Caturra, Mundo Novo, Bourbon, Catimor


We've had a string of really exciting Peruvian coffees recently and this one will really catch the imagination of lovers of bright espresso. Not half bad to brew either!

The co-operative Agraria Frontera San Ignacio formed in 1968 and serves farmers located right on the edge of a protected natural area. This area is full of endangered species and the farmers are used to co-existence and respect for this distinctive local wildlife.

The farmers' cherries in this area are fermented in wooden tanks made from the local Romerillo trees. They are not allowed to cut these trees down so must use only naturally fallen trees. The texture of the wood is better at conducting the heat generated by the fermentation than the usual concrete tanks - this helps ensure an even temperature throughout the tank and thus an even fermentation.

After initial processing at the individual farms, the parchment coffee is collected at San Ignacio town where it is checked and separated by quality and certification. It is then moved to the nearby Chiclayo city for dry milling and export.