Processing methods shape the final cup profile. Throughout production, we choose the method that best highlights each variety's character. Here are our three methods:
By combining varieties and processing methods, we offer 10 coffees with diverse profiles, all from San Ignacio and produced by COLINSA.
Honey/anaerobic Geisha · SCA score 88+ · screen 15+ · origin San Ignacio – Cesara, 1,763 masl · producer: COLINSA
A Peruvian gemstone paired with an orchid native to San Ignacio.
Washed/honey Geisha · SCA score 86–87 · screen 15+ · origin San Ignacio – Cesara, 1,850 masl · producer: COLINSA
A Peruvian gemstone paired with an orchid native to San Ignacio.
Washed/honey Geisha · SCA score 84 · screen 14+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
A Peruvian gemstone paired with an orchid native to San Ignacio.
Washed Bourbon · SCA score 87–88 · screen 15+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Named after a San Ignacio tree, in warm tones.
Washed Bourbon · SCA score 85–86 · screen 15+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Washed Bourbon · SCA score 84 · screen 14+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Washed/honey Caturra · SCA score 87–88 · screen 15+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Named after a San Ignacio flower, in shades of blue.
Washed Caturra · SCA score 85–86 · screen 15+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Washed Caturra · SCA score 84 · screen 14+ · origin San Ignacio, 1,600–2,100 masl · producer: COLINSA
Washed blend · SCA score 84 · screen 14+ · origin San Ignacio, 1,600–2,100 masl · producers: COLINSA
Named after a traditional San Ignacio drink, beautiful and consistent.

Let's bring the best cup to your table, together.