San Ignacio, located in the Cajamarca region of Peru, is a prominent coffee-producing district recognized for its high altitudes and independent, small-scale coffee farms. The district includes subregions such as Chirinos, San José de Lourdes, and Tabaconas, each providing unique microclimates that support the cultivation of coffee. The coffee is typically grown at altitudes ranging from 1,500 to 1,900 meters, which is ideal for high-quality Arabica varieties, including Caturra, Typica, Bourbon, Pache, and Catimor.

The coffees in this lot were processed by the producers themselves. After harvesting, the cherries are rested for 24 hours before being depulped and fermented for 48 hours. Following fermentation, the coffee is washed and dried on African beds or patios for 11 to 14 days. This specific lot represents a blend from various producers in the San Ignacio district, which is then collected and stored at Falcon's warehouse in Jaen before being blended and prepared for milling.