PERU, TAPIR ANDINO YELLOW HONEY
Cooperativa Agraria Frontera San Ignacio
Single origin, 100% Arabica, Speciality Coffee
Altitude: 1350 – 1890m
Varietal: Bourbon, Catimor, Caturra
Cherry, pecan pie, pear drops.
Our resident Q Grader and third generation Wogan, James, searches the world every month using his (certified) nose, to find a coffee with a difference to become our monthly special. James hunts down and cups coffees that are ‘weird and wonderful’, and truly excite. Perhaps a micro-lot, a great back-story, an impressive cooperative, or a particularly unusual taste, and we import enough coffee to last just that month – hence monthly special. We keep the price down – yes, it might be premium, but we want you to get the chance to try something that you might not be abCle to get your hands on otherwise and learn the wonders of Wogan coffee together.
This farm is part of the cooperative Agraria Frontera San Ignacio, or COOPAFSI , which provides coffee collection and marketing services, as well as social and micro-finance services to their coffee farms. Their aim is to “develop a competitive sustainable agriculture with a sense of belonging and entrepreneurial capacity of its managers and workers, with national and international recognition for its trajectory and sustainable quality.” COOPAFSI also provide funds covering technical agricultural training and community development, to health funds and a micro credit facility.
The San Ignacio farms are located in the buffer zones of a protected natural area, which means that working with an organic methodology and certification is hugely important, in order to protect the abundant wildlife in the area; particularly those which are endangered species.
Coffee here is fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) During fermentation, the heat is efficiently dispersed by wood, ensuring an even temperature throughout the tank. This in turn ensures consistency in the final cup.
For this yellow honey process the pulped beans undergo a dry fermentation in the tanks for 8 hours. Beans are then moved to a mesh tray in a poly tunnel where they remain for between 15 to 18 days until dry.