Peru Estrella Divina Espresso

Coffee Story
Grown in the high altitudes close to the village Rumpite in La Coipa, in the north of Peru, this specific lot comprises coffees from 27 smallholder producers with 1-3 hectares each. La Coipa is in the San Ignacio region, one of the central producing regions in northern Peru. The producers are part of a coffee quality program and are certified organic. The producer premiums are high and fair compared to many other programs, but the quality expectations are also much higher.

The altitude ranges from 1600 - 2100 masl, and the farms are mainly planted with Caturra, Pache, and Bourbon. The farmers have small individual beneficios where they depulp, ferment, wash and dry the coffee. Fermentation time usually is between 13-18 hours. Drying takes 12-20 days. The lots are evaluated separately before this high-quality communal producer blend is approved. The farmers are part of a program called Solidario, where they receive training on-farm practices and post-harvest production.