ESPRECHELON - our seasonal, single-origin house espresso ///

Origin - Peru

Region - San Ignacio, Cajamarca

Process - Washed

Producer - 6 smallholders

Altitude - 1650-1900m

Variety - Mixed

Tasting notes - Muscovado / fig / pistachio

Suggested espresso recipe - 18g in / 40g out / 30 seconds

Our sixth espresso-specific coffee is a 30-bag collaborative microlot from 6 different producers in San Ignacio, Cajamarca; Sarmiento Cleyder, Efrain Carhuallocllo, David Guevara, Luz Mely Sanchez, Imar Roxeny Cordova, and Franco Chinguel.

Having previously sourced coffee from community member David Guevara (whose pup features in the image), we were excited to try this lot when it became available through our importer partners at Falcon. On cupping, we were struck by the incredible sweetness of this coffee, with distinct notes of ripe fig, toffee-like muscovado and creamy pistachio. We could taste the potential this lot had to make a stellar espresso, so we didn’t hesitate!

San Ignacio is a prominent coffee-producing district recognised for its high altitudes and independent, small-scale coffee farms. The coffee is typically grown at altitudes ranging from 1,650 to 1,900m, which is ideal for high-quality Arabica varieties.

The coffees in this lot were processed by the producers themselves. After harvesting, the cherries are rested for 24 hours before being de-pulped and fermented for 48 hours. Following fermentation, the coffee is washed and dried on raised beds or patios for 11 to 14 days.