Ana Sanchez

Roasted for: Filter Tasting Notes: Bravo Apple, Berries, Darjeeling Country: Peru Region: San Ignacio, Cajamarca Variety: Caturra & Bourbon Process: Washed Elevation: 1726 masl About the Producer At 36 years old, Ana Melva Sampertegui Sanchez has spent nearly half her life producing coffee in Alto Tambillo, a small village in San Ignacio, Cajamarca. Her one-hectare farm is planted with Caturra and Bourbon varieties, grown at 1726 masl on volcanic loam soils. Ana takes a thoughtful and sustainable approach to coffee farming. She performs regular selective pruning to maintain the health of her coffee trees and uses biological controls, including Beauveria Bassiana, to manage pests and diseases naturally. Alongside her family, she continues to invest in improving quality through better infrastructure, fertilisation practices and processing systems. Today, her dedication is reflected in a coffee that beautifully represents both her farm and the potential of Cajamarca's growing specialty coffee scene. About the Lot This lot follows a carefully managed washed process designed to enhance clarity, sweetness and structure. Freshly harvested cherries undergo 24 hours of whole cherry fermentation before being depulped and transferred into bags for an additional 48 hours of parchment fermentation. The coffee is then lightly air-dried before moving into a solar dryer, where it slowly dries over 15-20 days. Following drying, the coffee rests for a further 15 days before preparation for export. The extended fermentation and slow drying help develop complexity while preserving the coffee's clean and elegant character. The result is a beautifully balanced cup showcasing crisp Bravo Apple sweetness, vibrant Berry notes and delicate Darjeeling tea florals. It is refined, approachable and effortlessly drinkable. A vibrant expression of Cajamarca, crafted through patience, dedication and care.