Variety: Bourbon, Catimor, Caturra, Mundo Novo, Pache, and Typica
Altitude: 1250 - 1800 meters
Harvest Period: April - September
Process: Fully washed and dried in the sun
Roast Level: Light/Medium

Peru's rich coffee culture is deeply rooted in cooperative structures, particularly for small farms. A prime illustration is Asociación Provincial de Cafetaleros Solidarios San Ignacio (APROCASSI). These producers follow organic farm management practices attuned to their cultural connection with the land. They typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans.

During the harvest, producers pick only fully ripened cherries, which are then processed with the farms micro-mill. The cherries are macerated for up to 24 hours, washed, and floated to remove damaged and less dense, and then are depulped, fermented, washed and gently dried and stored until it is time to prepare the coffee for export.

APROCASSI invests in critical infrastructure, encompassing road enhancements, the establishment of local warehouses, and the meticulous preparation of coffee for export. They also go the extra mile by providing comprehensive technical support to farmers. This encompasses guidance starting with seed selection and extends to valuable assistance in navigating the certification process. APROCASSI also invests in a project called Family Star, which provides training with focus on gender equality and shared economic decision making in the home.  

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