The Flavour Profile
This medium roast coffee offers sweet fruit notes and a harmonious balance of acidity, with hints of cinnamon. Its medium body creates a delightful cup no matter the brewing method, making it an excellent choice for any time of day.
The Little Details
This exceptional lot is a conglomeration of four farms based in the Cajamarca region of Peru: El Trapiche, Las Fresas, La Palta, and El Mexico. The producers, Maria Nieves, Esperanza Coronado, Maria Gloria, and Ines Carrasco, each work diligently within their farms to produce high quality coffee. It's grown 1800 to 1900 metres above sea level and is fully washed then dried on raised baeds. It's drawn from Typica, Red Catarra, Pache and Bourbon varietals of coffee beans.
About the Process
Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. Harvest season for La Coipa spans from June to October. The process begins with the cherries being selectively handpicked, before being sorted by hand into ripe and over ripe. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house. Once the coffee has been de-pulped, the beans are placed in a wet fermentation tank for anywhere between 30-36 hours, depending on the climate. Finally, the coffee is washed and placed on raised beds to dry for roughly one month (25-30 days) depending on the level of rain.