PERU - La Coipa

Origin Peru

Variety Catuai, Catarrh, Bourbon

Region La Coipa, San Ignacio

Process Washed

Roast Filter

Profile Pineapple, grape, floral

This lot blends day lots from producers around La Coipa in San Ignacio. Farmers pick and process on-farm, typically fermenting 24–36 hours and drying on lined patios. Main varieties are Caturra, Catuai, and Typica.