Comité San Ignacio is a producer blend from the small hamlets in the region of San Ignacio. The coffee is planted across an altitude range of 1500 to 1900 meters above sea level, and you see a broad selection of coffee cultivars including Caturra, Typica, Bourbon, Pache, Catuaí, and Catimor. The intermediary they work with have set up a program to incentivize farmers to replant their Catimor with other disease resistant hybrids that offer higher cup quality. I don't know that this is intentional, but in a way, having the disease-resistant hybrids in the mix helps hedge their risk against issues of coffee leaf rust and other coffee plant diseases that can spread throughout a crop if not treated right away. Most farmers use water-conserving mechanical demucilagers to process their coffee, leaving behind as much of the fruit as possible so that the moisture within will promote a fermentation without having the use water. They employ a variety of drying methods including polypropylene tents, cement patios, and raised beds, and the coffee is then dried until it reaches a safe moisture range of 9 - 11% before bagging up to rest.