This coffee comes from San Ignacio in Northern Peru’s Cajamarca region. This is the domain of the indigenous Inca. Due to the challenging roads, limited access to resources, where even cell service and electricity are scarce, it is community is essential. Coffee farmers in the region collaborate to improve the quality of their coffee, their communities, and ultimately their livelihoods. 

This lot is comprised of exceptionally well processed coffees from 9 families living near San Ignacio. Some of these farmers have family ties, others are neighbors with plots of farmland over the ridge or down slope from others. The farms are part of an agroforestry system, located high in the mountains and surrounded by a local pine tree, cedars, guava, and banana.

Due to the incredibly mountainous terrain, each family processes their own coffee at their farm (common in Peru), removing the pulp from their coffee with a small hand-cranked or gasoline powered micro-pulper. From there the mucilage heavy coffee is fermented between 17 and 24 hours depending on the temperature at their locale. It’s then washed three times to fully clean the parchment before drying. Once it’s optimally dried using solar tents, they bring the coffee to one of two farmhouse collection sites for final milling and preparation for export.

Marcus’ former colleague Angel Garcia Noriega provides technical support and manages the export of this amazing coffee - giving goodboybob another great relationship coffee on the menu. 

This is a perfect coffee for autumn and winter, with flavors of almond, orange, and raisin with a distinct florality.

• Producer: 9 producing families from the community of San Ignacio
• Farm: Programa Huellas
• Region: Cajamarca, Peru
• Varieties: Caturra and Bourbon
  
• Processing: Washed
• Altitude: 1,550 - 1,850 meters