La Coipa is a community-driven lot from the highlands of San Ignacio in northern Peru. Grown between 1650 and 1850 metres above sea level, this washed coffee brings together carefully selected day lots from small producers across the district.

Cherries are picked and processed on each farm, typically fermented for 24 to 36 hours before being dried on lined patios. The result is a clean, structured cup that reflects both altitude and careful processing.

In the cup, expect soft cocoa and malt depth, balanced by sugarcane sweetness and notes of honey biscuit. A gentle gooseberry brightness lifts the finish, adding clarity without overpowering the profile. It is sweet, approachable and quietly complex, making it an excellent everyday brew for filter or espresso.

This lot is sourced through Falcon Coffees Peru, established in 2019 to create transparent, quality-driven supply chains in the northern producing regions. By purchasing parchment directly at the farm gate and paying quality-differentiated premiums above the local market, they ensure that improvements in cup quality translate into meaningful financial return for producers.

Falcon operates two northern warehouses in Jaén and Moyobamba, working with more than 500 farmers and eight cooperatives. Their local sustainability team provides agronomy support, digital baseline surveys and ongoing workshops, committing to buy from participating farmers and reward higher scoring coffees with higher premiums.

Alongside sourcing, they run long-term initiatives such as Falcon Specialty Plus, which has raised average cup scores by more than a full point, and a Soil Health Initiative supporting 600 farmers to improve soil fertility, reduce chemical inputs and generate farm-level carbon data.

La Coipa represents both the strength of northern Peru’s terroir and a supply chain built on traceability, collaboration and long-term quality improvement.

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