La Coipa Community

Coffee bio

La Coipa Community lot owes its name to the region where it grows. This blend is made up of three producers whom we had the pleasure of meeting personally. They manage small family farms ranging in size from 3 to 5 hectares.

About this blend

After the harvest, the producer delivers their coffee in parchment to our friend Eric from Alpes Andinos, a growers’ association headquartered in Jaén, Cajamarca, about 90 minutes down the mountain from La Coipa. Alpes Andinos is in charge of classifying the coffees and pointing them in the appropriate destination.

The coffees that make up this blend were collected and selected for their consistency and size. In this instance, the profile is very relevant since they must be very similar in order to be compatible for blending.

The blend itself is the product of art, in that the blending of coffees includes multiple variables to manage. It’s the result of cupping of a lot of coffees delivered by the producers of the same region. This is complemented with the deep understanding Eric has of the profiles of each producer and their origin; their farms and realities. The goal is to have a consistent product with the end consumer in mind. It is in this last part where the articulation with Yellow Rooster is key to find what the roasting community expects in a blend.

In this community lot from La Coipa the varieties Caturra, Bourbon, Typica, and Pache all together give us as a result a unique and representative profile of La Coipa where notes of Chocolate, Caramel and Starfuit stand out.

Participants of this blend