La Coipa, Peru

 
Nestled in the picturesque La Coipa, San Ignacio, Cajamarca region of Peru are three farms working together to produce high quality Organic certified coffees. The producers—Angela Jaramillo of El Romerillo, Aracely Reyes Guerrero of El Nogal, and Rudy Herrera Alberca of Finca El Cedro—share a deep-rooted commitment to thoughtful coffee production and care for their natural environment. Situated at elevations ranging 1600–1800 meters above sea level, the farms benefit from the unique topography of the area, creating a microclimate and terroir captured expertly in the coffees they produce.
 
The producers shared with us, “More than farms, we are custodians of the land, striving to create a lasting legacy that resonates with every coffee lover who appreciates the journey behind every bean. In the highlands of Peru, where the mountains echo with the tales of ancestors, our community invites you to savor the passion, innovation, and genuine love for crafting the perfect cup of coffee that defines the essence of our venture.”
 
This Organic certified coffee underwent Washed processing. Freshly harvested coffee cherries are fermented in an anaerobic environment with no fermentation additives for 48 hours before being pulped. The pulped coffee is then washed to remove the remaining mucilage, and the parchment coffee is then dried in a solar tent or on raised beds for 7–10 days.