Facundo Pintado Ysabel, Cajamarca, Peru
Finca El Progresso is situated in the community of Calabozo where the entire 4-hectare space is filled with Caturra coffee trees. Ripe cherry is picked and depuled on the same day. Once completely fermented and washed, the parchment dries for up to 18 days. Dried parchment is delivered by mule to Alto San Ignacio’s headquarters.
In the cup, there are things like sweet nougat, tropical cacao and soft refreshing quality that reminds us of mint chip ice cream.