One of our favourite coffees from last year is back! For the second year in a row, La Coipa shows us the immense potential of coffees from Peru. It convinces us above all with a wonderful deep sweetness, a clear flavour profile and a light acidity. The coffee grows at an altitude between 1650 and 1850 masl - at this altitude, the coffee cherries are exposed to an extreme lack of oxygen, which leads to longer ripening times and significantly more complex flavours. The La Coipa is hand-picked and selected. Afterwards, the coffee is first only de-pulped (leaving sugary layers around the coffee bean) and fermented in plastic bags in the shade for 72 hours before it is washed and then dried.
La Coipa comes from the region of the same name in northern Peru, located in the province of San Ignacio. The region lies on the border with Ecuador and is one of the regions in the country with the highest coffee production. Most of the coffee in Peru is grown by micro-farmers, who often only cultivate a few hectares. This is also the case with this coffee, which is produced jointly by the four families Huaman, Guerrero, Quisteros and Carhua. Their farms are located in the small town of Vergel. Here, the importer Cultivar works closely with the farmers, supports them in the production of high-quality coffee and pays a correspondingly high price. Cultivar focuses on working with micro-farmers because they believe in the potential of these farmers to produce first-class coffee. They are convinced that through higher quality, partnerships can be built at eye level along the value chain.