San Ignacio

Say hello to your new daily sippa. This Peruvian number comes from small-scale farmers in San Francisco, Los Llanos, San Andres, and El Sauce in San Ignacio—where coffee is grown with care, patience, and a bit of magic. With expert support and Organic certification from the Asociación Agropecuaria de Productores del Norte, these folks don’t mess around. Classic varieties— Catuai, Caturra, Bourbon, and Mundo Novo —are picked at peak ripeness, floated, and hand-sorted before a 20–30 hour fermentation and a slow, shaded dry. No shortcuts, just good decisions. The result? A smooth, reliable cup that’s easy to love and hard to put down.