This lot is a blend of day lots from producers in the San Ignacio districts of Chirinos, San Jose de Lourdes, and Tabaconas. The producers in these areas pick and process their coffee themselves, and typically dry the coffee on a lined patio. After being picked, the coffee is rested for 24 hours before being dried for 25 to 30 days.
These three districts are among the most promising quality areas in all of Latin America, with high altitudes and ideal growing conditions. The altitude of the Andes combined with rich volcanic soils and tropical rainfall means that Peru has the ideal topography and climate for producing high quality Arabica coffee.
