Peru La Coipa
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TASTING NOTES 

Brown sugar, chamomile, honey.

Citrus acidity, silky body.

La Coipa · San Ignacio, Cajamarca

In the green mountains of northern Peru, where the Andes begin to open up toward the Amazon, La Coipa has established itself as one of San Ignacio’s most distinctive origins. This lot brings together coffees from small family-run farms scattered throughout the district, grown on steep slopes, surrounded by forests, and nourished by a cool, misty climate that sets the pace for the harvest.

Here, coffee is not a monoculture: it grows alongside diverse shade trees, living soils, and agricultural knowledge passed down through generations. The coffee cherries are hand-picked at their peak of ripeness and processed on the farm, with controlled fermentation lasting 24 to 36 hours and slow drying on glass-enclosed patios—practices that define the clarity and sweetness of the cup.

In this environment, the Caturra, Catuaí, and Típica varieties express a clean and balanced profile, with bright acidity and notes reminiscent of ripe fruit and natural sweetness. Each lot is the result of careful decisions made in the field and during post-harvest processing, rather than volume or mechanization.

This coffee embodies the character of La Coipa as a coffee-growing region: diverse, precise, and constantly evolving—a reflection of the patient work of producers who are committed to quality as a path to differentiation and sustainability.