La Coipa, Peru
La Coipa, Peru
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La Coipa, Peru

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This lot is a blend of day lots from producers around the La Coipa, San Ignacio district. The coffee is picked, depulped and fermented for 24-36 hours before being dried for 10-15 days depending on the weather conditions.

As this coffee is a blend of contributions from different producers in the area, the flavour profile is never the same year on year, allowing us to present you with the ultimate underdog.

Pick ‘n’ mix varietals have never tasted so good!

This coffee will taste its best brewed with any espresso based method.

Our recommended 2:1 recipe- 18g/36g, 28-32 secs

Process Washed
Region La Coipa
Altitude 1750-1950 MASL (metres above sea level)
Varietal Catuai, Caturra
Tasting Notes Praline, Honey & Pineapple
Coffee Sizes 250g or 1kg
Roast Profile Espresso