Brief introduction of San Ignacio Coffee Bean in San Ignacio, Peru

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San Ignacio San Ignacio, Peru

According to Gardelli, this is the best Peruvian he has ever tasted.

Rony Gurrero founded Lima Coffee in Jaen in 2016. Ronnie worked as a quality controller at Peru's largest coffee exporter to understand the quality and potential of coffee products, but what he saw was a small number of coffee with outstanding flavor, mixed with a large number of commercial beans and drowned in obscurity. The goal of Lima Coffee is to establish a cooperation model that subverts the past, based entirely on cup scores. In contrast to traditional cooperatives, Lima Coffee is made up of farmers located in the same area. It is hoped that the more coffee sold, the better.

But Ronnie's new model is different. It is based entirely on quality. Because he is very familiar with farmers and products in the Cajamarca area, he can find the best coffee and sell it to the United States in micro batches. In this way, he will finally be able to preserve the high-quality coffee without denifying it as commercial beans.

Farmers in Kamamaca near the town of San Ignacio, San Ignacio, are small, but the farms are full of micro-processing plants, with simple peeling machines, cement fermentation tanks and sun farms. After the ripe fresh fruit was harvested, it was treated with traditional washing, then dried and fermented for 12-18 hours, washed and removed mucus, then moved to an elevated shed bed to dry for 10-14 days. When the water content is less than 12%, farmers will send the shell beans to the processing plant in San Jagnasio for shelling. Ronnie is so strict about the quality that he won't buy any raw beans with more than 11% moisture to avoid rapid aging.

There are three varieties of this coffee: red, yellow Kaddura, and Tibica, produced by five farmers: Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz.