PERU - LA COIPA #2565

Roaster's Notes

In La Coipa, San Ignacio, coffee production is simultaneously deeply rooted in traditional methods, while forward-thinking farmers are constantly improving their processes to ensure the highest quality beans. After handpicking the ripe cherries, producers in the area often use small, family-operated wet mills where the cherries are pulped and the mucilage is removed through fermentation. This fermentation process usually takes 24 to 36 hours, depending on weather conditions, with farmers closely monitoring the beans to avoid over-fermentation. The drying process can take between 10 to 20 days, with farmers carefully managing the airflow and sunlight exposure to ensure even drying. This slow, controlled process preserves the coffee’s inherent flavors, resulting in a clean and complex cup. This coffee was produced by 25 different farmers and we’re lucky to continue to enjoy these great offerings from Peru. We found this coffee to be a nice, mellow easy drinker. We're tasting Milk Chocolate, Almond, and Dried Fruits.