Luisa Rodriguez Aguilar Organic Peru  Coffee Beans 340 gm | Propeller Coffee

Luisa Rodriguez Aguilar Organic Peru Coffee Beans 340 gm | Propeller Coffee

Regular price $21.00
Unit price  per 

Tasting Notes: Maple Syrup, Pineapple, Floral
Process: Washed
Altitude: 1900 meters
Varietal: Caturra, Pache

Born on June 21st 1960, Luisa has been producing coffee for 22 years on her farm. Finca La Faja is situated in the community of Huangari. The entire 4 hectare space is filled with Caturra coffee trees. Ripe cherry is picked and depuled on the same day. Once completely fermented and washed, parchment is dried for up to 18 days. Dried parchment is delivered by mule to Alto San Ignacio’s headquarters.

The Alto San Ignacio Association was founded in 2015 by a group of producers in the community of Calabozo, a small town on the eastern side of the Chinchipe river in northern Peru. These producers have high quality varieties—primarily Caturra and Typica—and conditions are ideal for growing coffee, with farms between 1550 and 2000 masl. Traditionally, these producers sold their coffee to local traders who would pick the coffee up in Calabozo. Accessing higher prices in San Ignacio (the capital of the province) required coordinating transport from Calabozo to the Chinchipe Port, crossing the river on a floating wooden pulley, and then continuing on to the city of San Ignacio. A round trip from Calabozo to San Ignacio takes a full day, and the costs add up quickly.

Although selling to local traders in Calabozo was very convenient, many producers were frustrated by the low prices. Don Otoniel, one of founding members of Alto San Ignacio and the current vice president, connected with the manager of Aprocanorsi (another Red Fox supplier) who suggested they form their own association to increase their market access and obtain higher prices. Thus, the Alto San Ignacio association was founded. Today, these members collect their coffee in Calabozo and make consolidated deliveries to San Ignacio, where they have a warehouse. The association’s membership has expanded to include producers in the districts of Namballe and San Ignacio. Alto San Ignacio is certified Fair Trade and Organic.

340 gm bag whole bean coffee


About Propeller Coffee:


At every step in the process, we take the extra steps to make our coffee the most sustainable it can possibly be: we maintain direct trade relationships; roast our beans using energy-efficient approaches in our low footprint roastery; use biodegradable packaging for our coffee and offset our transportation with Bullfrog’s bio-diesel program.

Propeller has also attained B Corp status, a rigorous international certification for companies that create local prosperity, strong communities, and a sustainable environment.


Finding unique, high-quality coffees is a never-ending quest for us. Our ultimate goal is to purchase 80-90% of our coffee directly from farmers. Every coffee we buy must be chosen through a meticulous selection process. An inspection of the unroasted (green) beans is done to check for any visible defect such as insect damage, black beans, sour beans, broken beans or foreign matter. This rules out a lot of coffees - upwards of 80% of the world's coffees are poor quality and exhibit all sorts of defects that would never make the cut for us. If the sample passes this first test we will lightly roast 100 grams of it in our sample roaster. Then we will cup this sample according to SCAA cupping protocols. The purpose of cupping is to test for quality and flavour. We score all samples using SCAA cupping forms and on the cupping app Catador. If a coffee meets all our criteria (free of defects, & has good acidity, body, balance, and sweetness) and scores high enough, we will consider purchasing it.


2016 Propeller was named micro-roaster of the year by industry trade publication Roast Magazine.

Using a piece of roasting software called Cropster, we record every single batch of coffee that we roast on our Loring SmartRoaster (uses about 85% less energy than a traditional machine). We use this collection of roast profiles a bit like a recipe book for coffee. When a new coffee arrives we first do a bit of homework to figure out a good initial recipe/profile to use on this coffee. We measure the moisture content and density, then check the bean varietal, growing conditions, and elevation, and then search our recipe book for a coffee that we’ve previously roasted that is similar to this new coffee. We will roast the coffee, then cup/taste it and discuss how we can tweak the roast profile to develop it to its full potential.