Peru | El Tapir

The San Ignacio Province sits at the top of the Cajamarca region in Northern Peru where the Rio Canchis splits the country from Ecuador. The farm is located in the buffer zone of a protected natural area and has seen spectacled bears, cock-of-the-rocks, jaguars, and tapirs within their boundaries. This means working with an organic methodology and certification is a strategic point because, through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.

The coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees. This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature. The rarer red honey process brings out unusual tasting notes for Peruvian coffee.

The rarer anaerobic honey process brings out unusual tasting notes for Peruvian coffee A taste similar to traditional sweetshop hard candy is followed by a rich blackberry fruit flavour and a satisfying stewed apple finish. This coffee works great as espresso, a cafetière, or an Aeropress.