Peru San Ignacio Natural

Peru San Ignacio, Natural process, from Slovak roaster Quickborn

Flavor notes: Raspberries, Chocolate, Caramel

From the roaster:

We chose this coffee for its distinct yet beautifully balanced profile. In the cup, juicy raspberry comes to the fore, accompanied by sweet chocolate and a caramel finish. The whole is full-bodied and harmonious – the fruitiness is vibrant, yet naturally integrated into the sweetness, without distracting notes.

This coffee is perfect for both daily pour-overs and more expressive espressos. The pleasant raspberry freshness provides energy, while the chocolate-caramel base ensures a long, sweet aftertaste.

Farm

The coffee comes from the province of San Ignacio in northern Peru, covering the areas of Chirinos, San José de Lourdes, and Tabaconas. This mountainous region, with high-altitude cultivation, cooler nights, and slow fruit ripening, naturally promotes the development of sweetness and a distinct flavor structure. Fertile soils and a stable microclimate create ideal conditions for producing specialty coffees with a fuller, more decisive profile.

Farmers here work on small, family-owned farms and approach production with great care – from soil management to selective, manual harvesting of only ripe fruit. The most commonly cultivated varieties are Yellow Caturra, Red Caturra, Castillo, and Typica. Some farms still grow older Bourbon trees, which contribute natural sweetness and a rounder body.

Processing

Farmers are solely responsible for both harvesting and processing, maintaining full control over the entire process. After manual harvesting, the coffee ferments for 24–36 hours, which helps to emphasize sweetness and clarity in the cup.

Then the beans are dried on covered, paved patios, protected from weather fluctuations, which allows for slow and even drying.

Packaging:

250g whole bean coffee.