PERU - FINCA CERRO EL TIGRE / Bourbon, Typica / Anaerobic Natural / NEW

FINCA CERRO EL TIGRE 

Nestled in the rugged mountains of Alto Ihuamaca, Finca Cerro el Tigre was founded five years ago by Lisandro Jiménez and his family, who set out to cultivate coffee amid the region’s rich biodiversity and wildlife. The farm is home to prized varieties such as Bourbon, Catuai, and Caturra, which flourish on the fertile slopes near the Tabaconas Namballe National Sanctuary. The name Cerro el Tigre comes from a nearby mountain known for its striking rock formation in shades of orange and black, resembling the majestic tiger that gives the region its name.

Recognizing that the soil and climate offered ideal conditions for high-quality coffee
production, Mr. Jiménez began planting several coffee varieties. When the first crop was
harvested, he sent samples to a laboratory, where a coffee taster’s analysis revealed
exceptional qualities, officially classifying it as a specialty coffee.

ABOUT THE REGION

Cerro el Tigre farm is located at an altitude of 1,800 meters above sea level in the Alto
Ihuamaca region of San Ignacio Province, northern Peru, near the border with Ecuador.
This remarkable area, part of the Cajamarca Department, is known for its lush tropical
vegetation, rich biodiversity, and abundant flora and fauna. The Chinchipe River nourishes the land and sustains a thriving ecosystem. This connection between the landscape and agriculture gives the coffees from Alto Ihuamaca their distinctive character and depth, reflecting both the environment’s vitality and the care of the people who cultivate it.

THE PROCESS

The coffee at Finca Cerro el Tigre follows a natural processing method that begins with selective harvesting and careful cleaning of the cherries. After picking, the sugar concentration of the cherries is measured to ensure only the ripest and highest-quality fruit is used. The selected cherries are placed in sealed tanks with an 11-can capacity for a 90-hour fermentation period. A 3/8-inch hose connects the tank lid to a bottle of water, allowing carbon dioxide to escape and preventing excess pressure buildup. During fermentation, both temperature and the pH of the mucilage are closely monitored to maintain ideal conditions. Once fermentation is complete, the coffee is transferred to a solar dryer, where it dries for 15 to 20 days. The beans are turned regularly for uniform drying and removed once they reach a moisture content of 11.5%. The dried coffee is then stored in GrainPro bags and polypropylene sacks, placed on pallets 10 centimeters above the ground to preserve quality until it is ready for milling and export.