Peru La Coipa
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Cupping 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 towards the Amazon, La Coipa has established itself as one of the most expressive origins of San Ignacio. This lot brings together coffees from small family 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 coexists with diverse shade, living soils, and agricultural knowledge passed down through generations. The cherries are harvested manually at their peak ripeness and processed at Farm, with controlled fermentations lasting 24 to 36 hours and slow drying in glass-covered patios, practices that define the clarity and sweetness of the cup.

The Caturra, Catuaí, and Típica varieties express a clean and balanced profile in this environment, with bright acidity and notes that evoke ripe fruit and natural sweetness. Each batch is the result of careful decisions in the field and post-harvest, rather than volume or mechanization.

This coffee represents the character of La Coipa as its origin: diverse, precise, and constantly evolving, reflecting the patient work of producers who are committed to quality as a path to differentiation and sustainability.