La Coipa

Learn more about this coffee.

TThis coffee brings together daily micro-lots from small producers in La Coipa, San Ignacio, an Andean region where Caturra and Catuai varieties are grown between 1,650 and 1,850 metres above sea level.

Each farmer harvests and processes their coffee on their own farm, fermenting the cherries for 24 to 36 hours before drying them on patios, a method that enhances clarity and sweetness in the cup.

Parchment coffee is purchased directly at farm level, ensuring full traceability and differentiated payments based on quality, well above local market prices. 

Beyond this, the origin programme includes digital surveys, workshops and ongoing agronomic support, alongside multi-year projects focused on improving cup quality and soil health.

The result is a bright, well-balanced washed coffee with notes of apricot, panela and white chocolate.

Meet the producer

La Coipa, Peru: High-Altitude coffee Shaped by collective work

La Coipa is more than just the name of a coffee. It is the expression of a place, a way of working, and a community of small producers who choose quality and sustainability as their path forward. Located in San Ignacio, in northern Peru, this Andean region offers ideal conditions for growing specialty coffee: altitude, a stable climate and deep agricultural knowledge passed down through generations.

In La Coipa, coffee farms sit between 1,650 and 1,850 metres above sea level. At this elevation, the Caturra and Catuai varieties develop slowly, allowing for greater sweetness, balance and clarity in the cup. The 2025 harvest behind this coffee is the result of the collective work of small-scale producers farming modest plots, with close attention paid to every stage of production.

One of the most distinctive aspects of this coffee is its collective origin. Rather than coming from a single lot, La Coipa brings together daily micro-lots from different farms across the region. Each producer is responsible for harvesting and processing their coffee on their own farm, carefully selecting only ripe cherries. After harvest, the cherries are fermented for between 24 and 36 hours — a carefully managed window that enhances sweetness and clarity. Drying then takes place on patios, using the Andean sun and constant monitoring to ensure stability and cleanliness in the final profile.

Parchment coffee is purchased directly at farm level. This direct relationship guarantees full traceability from producer to cup and ensures differentiated payments based on quality, well above local market prices. For the farmers of La Coipa, this approach represents not only fair economic recognition, but also a genuine incentive to continue improving year after year.

Beyond the buying process, this coffee is part of a long-term origin programme. The project includes digital surveys to collect key data from each harvest, hands-on workshops and ongoing agronomic support. In parallel, multi-year initiatives focus on two essential pillars: continuous improvement of cup quality and long-term soil health. Caring for the land today is fundamental to securing the future of these farms, and in La Coipa this philosophy is deeply embedded in everyday practice.

All of this work results in a washed coffee that is bright, balanced and easy to enjoy, while still offering enough complexity to engage the curious drinker. In the cup, clear notes of apricot and stone fruit appear first, followed by the comforting sweetness of panela and a soft white chocolate finish. A clean, rounded and approachable profile that faithfully reflects its origin and the collective effort behind it.

La Coipa is, ultimately, a coffee that speaks of people, place and an honest way of understanding specialty coffee. A clear example of how small producers, when well organised and properly supported, can come together to create coffees that are consistent, transparent and full of meaning.