San Ignacio is a coffee-growing haven in the Cajamarca region of Peru, known for its independent, small-scale farms and high-quality Arabica varieties, including Caturra, Typica, Bourbon, Pache, and Catimor. After harvest, cherries are rested for 24 hours before being depulped and fermented for 48 hours. The coffee is then washed and dried on African beds or patios for 11 to 14 days, ensuring a consistent and vibrant cupIngredients: Coffee Beans,
