San Ignacio Peru: Tastes Like Apples & Marzipan


San Ignacio Peru: Tastes Like Apples & Marzipan



We love this coffee for its clean, bright fruit, and nutty sweetness. Peruvian coffee is grown upwards of 2000 meters above sea level, where thinner air and cooler temperatures translate to sweeter fruit. Like many plants, coffee shrubs shine when they have to struggle a little to survive. Faced with harsher conditions at higher altitudes, the shrub tries to ensure its survival by diverting more nutrients and sugars to the seeds we roast and drink. And it works! Because high-grown coffee is so sweet and complex, demand for it is strong. The coffee shrub's efforts are rewarded by farmers who carefully tend it to ensure it flourishes season after season.

Formed in 2014, the Cooperativa Agraria de Servicios Multiples ”Union Y Fe” La Coipa (The Agrarian Cooperative of Multiple Services ‘Union and Faith’ in La Coipa) came into being with the purpose of helping smallholder farmers from one of Peru’s most impoverished districts to find sustainable markets for their coffee and improve their livelihoods. The (rather long) name derives from a combination of words that founding members found significant and that communicated the strength and ideals at the heart of the cooperative. In particular, ‘Union’ (Union) and ‘Fe’ (Faith) demonstrate their belief that collaborative action and perseverance are the keys to achieving a better life for coffee producers and their families.

The Cooperative was first created by 233 smallholder farmers, most of whom farm on fewer than 4 hectares of land in this, one of Peru’s premier coffee-producing regions. Today, some 220 producers work with the cooperative, which supports them with pre-financing, technical assistance and coffee quality improvement programming, along with other social programs. Quality has, above all, been a focus for the organization, given the demands of the current market for exceptional coffees.

To this end, all members of the cooperative take strict care with regards to harvesting and processing. Coffee is selectively hand-harvested and is pulped on the same day at each individual producer’s small wet-mill. After fermenting for between 12 and 24 hours (depending on climate and altitude of each farm), the coffee is washed and then laid to dry on raised beds or drying ‘modules’ - which vary greatly in structure from farm to farm - for at least 10 days. Drying modules, though they vary, are usually raised structures with some sort of roof covering to protect coffee from rain. 


Light roasted for drip and press. 


All orders ship within two business days. 

If your delivery address is within 2 miles of NW Portland, input the discount code "LOCAL" at checkout for a 10% discount. 

We are happy to grind your coffee for you or to include extra bags if you like; please include all details for your order in order notes. We will contact you shortly after you check out if we have any questions.


We serve this coffee as both espresso and drip in our shops.  We use 20g ground espresso to produce 40g brewed espresso in 30 seconds.  If you don't have a scale and the espresso is between 7 and 14 days old, just aim for a volume a little over 2 ounces for a double.  Please note this coffee is delicious as straight espresso but can get lost in milk; if you prefer a stronger espresso for milk drinks we recommend using the Blendo Stupendo.Of course, feel free to experiment with the parameters to find your perfect coffee.  If our parameters make the espresso taste sour or bitter to you, just increase your brewed amount a few grams up if it's sour or a few grams down if it's bitter.  For our drip coffee, the parameters vary a little because we use a refractometer to control strength at 1.35% TDS, but if you don't have a refractometer just use about 12 grams of coffee for every 8 ounces of water.  Please contact us with any brewing related questions!


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