Tasting Notes: Plum, Butterscotch, Malt
Process: Washed
Varietal: Catuai, Catimor
Altitude: 1650 - 1850 MASL
Origin: Peru
About the farm:
This lot brings together day lots from smallholder producers around La Coipa in the San Ignacio region of northern Peru. The farmers typically harvest, process, and dry their coffee on their own farms, giving each producer a direct role in the quality and character of the finished coffee. Cherries are generally fermented for 24–36 hours before being dried on lined patios. The main varieties in the lot are Caturra, Catuai, and Typica.
The coffee is sourced through Falcon Coffees Peru (FCP), which has worked directly with farmers in northern Peru since 2019. By purchasing parchment at farm level, FCP maintains traceability back to producers and pays prices that reflect cup quality, with premiums above local market rates where quality allows.
The La Coipa area is part of Peru’s northern coffee-producing region, where smallholder farms and on-farm processing are central to production. FCP works with both individual farmers and cooperatives, carrying out quality checks throughout the process, from pre-harvest sampling and cupping through to milling and final lot preparation. This close involvement helps maintain consistency and allows any quality issues to be identified and addressed quickly.
Alongside sourcing, FCP provides participating farmers with training and agronomic support aimed at improving both productivity and cup quality. Its specialty programmes are designed to reward these improvements through quality-based premiums, creating a direct link between careful farming, processing, and the value received by producers.
The result is a traceable collection of coffees that reflects the work of smallholder farmers around La Coipa, with traditional varieties such as Caturra, Catuai, and Typica and a strong focus on careful fermentation and patio drying.
A really comforting brew that we are labelling 'Breakfast coffee' as it pairs so well with a croissant of bowl of porridge!