San Ignacio, situated in Peru’s Cajamarca region, is renowned for its coffee production and characterised by high altitudes and small-scale, independent farms. The district encompasses subregions such as Chirinos, San José de Lourdes, and Tabaconas; each offering distinct microclimates that foster coffee cultivation. Coffee is typically grown at elevations of 1,500 to 1,900 meters, ideal for premium Arabica varieties like Caturra, Typica, Bourbon, Pache, and Catimor.

The producers of this lot handle the coffee processing themselves. After harvesting, the cherries are rested for 24 hours, depulped and then fermented for 48 hours. Once fermentation is complete, the coffee is washed and dried on African raised beds or patios for 11 to 14 days. This particular lot is a blend from multiple producers in San Ignacio, which is collected and prepared for milling.