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Peru Cajamarca Organic- Santuario
(Washed Processed)

(Photo Credit: covoyacoffee.com)
(Pictured: Coffee Cherries waiting to be de-pulped at farm)

(From covoyacoffee.com)

San Ignacio in Northern Peru was among the first regions in the country to commercially cultivate coffee and coffee production is deeply woven in the regional culture, which celebrates the end of harvest with a wonderful festival. The region offers some of the best flavor profiles in Peru despite the challenge of producing in such remote highland area where coffee grows as high as 1900 meters. The small farmers still practice very traditional agronomy, though they have been introducing new methods as logistics and market access in the region improves.
Peru is made up of a wide variety of landscapes, from long beaches to high mountains, from the desert to the largest rain forest. In the north, the second highest mountain rage, the Andes, goes through Cajamarca department and converges with the Amazon, creating complex and diverse orographies and microclimates. Cajamarca’s inter-Andean valleys have hosted coffee crops for more than 200 years and concentrate almost 43% of the total Peruvian coffee production, not only because of its vast lands but because of an ancient coffee tradition that goes back to the XVIII century, when the first coffee crops were brought in and started to be nurtured by the many generations of producers in the region. Coffee has been part of their lives for so long that their inhabitants’ experiences and learnings are inextricably linked to it.

Use our brew guides for help dialing your coffee in with virtually any brew method here!

(The coffee in this video is grown in Peru, but the processing method is almost the same in any coffee growing region)

Here's a short video on how coffee comes from the farmers all over the world to your cup!