Seasonal Feature

San Ignacio Washed




PRODUCER Miguel Padilla Chinguel

VARIETY Bourbon, caturra

REGION La Coipa District, San Ignacio

TASTE apricot, hibiscus, tangerine




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The Cup

This is a specialty award winning washed coffee from producer Miguel Padilla Chinguel of Parcela El Romerillo farm. Located in the region of La Coipa District San Ignacio, on  4.5 ha of land. The cup is light and bright with notes of sweet apricot, juicy tangerine and hibiscus aromatics.

Growing Coffee in Peru

Peru is made up of a wide variety of landscapes, from long beaches to high mountains, from the desert to the largest rain forest. In the north, the second highest mountain rage, the Andes, goes through Cajamarca department and converges with the Amazon, creating complex and diverse orographies and microclimates. Cajamarca’s inter-Andean valleys have hosted coffee crops for more than 200 years and concentrate almost 43% of the total Peruvian coffee production, not only because of its vast lands but because of an ancient coffee tradition that goes back to the XVIII century, when the first coffee crops were brought in and started to be nurtured by the many generations of producers in the region. Coffee has been part of their lives for so long that their inhabitants’ experiences and learnings are inextricably linked to it.

Brewing Recipes


25g of medium ground coffee (#4 on the Baratza Vario)

480ml of 195F water

Prime filter and discard water.

Add grounds then saturate with 90ml of boiling water. Let bloom for 20 seconds.

Starting from the center, in a circular motion slow pour the remaining 390ml of water over the grounds.

Give the draining water a stir. Once fully drained you are ready to serve!


Use 18.5g of medium ground coffee (#4 on Baratza Vario)

290ml of 195F water.

Prime filter with water before adding the grounds.

Slow pour 290ml of water over grounds.

Let steep for 1 minute before plunging.