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HomeCoffeesPeru | La Coipa, Washed
Cajamarca, San Ignacio, La Coipa · Peru

Peru | La Coipa, Washed

Washed Catuai, Bourbon, grown at 1650 to 1850 masl

Roasted by Rocket Bean Roastery

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

86.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryRocket Bean Roastery· Riga, Latvia
FarmLa Coipa, Peru✓
Producer—
ProcessWashed✓
HarvestJun –Jul 2025✓
Altitude1650 to 1850 masl✓
ClimateTropical savanna
VarietiesCatuai, Bourbon✓
Roast—
Tasting notesred apples, Latvian curd cake, salted caramel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • red apples
    Fruity › Apple
  • salted caramel
    Sweet › Brown Sugar
  • Latvian curd cake
    not on the wheel

Supply Chain

  1. Farm

    La Coipa, Peru

    Cajamarca, San Ignacio, La Coipa

  2. Harvest

    Catuai + Bourbon · Washed · 2025

  3. Roasted by

    This harvest, roasted 2 ways

    the same physical green coffee: compare each roaster's interpretation

    1. RB

      Rocket Bean Roastery

      · viewing

      Peru | La Coipa, Washed

    2. RB

      Rocket Bean Roastery

      Peu | La Coipa, Mazgāta

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPeru La CoipaPeru, La CoipaPeru La Cima EspressoEl Fringuel PeruPeru La CimaPeru La PalmaMore from this farmLa Coipa4 moreSame variety, exploredCatuai1933Bourbon2353Similar flavour profilered apples, Latvian curd cake, salted caramel32Same processWashed13025From the same originPeru1579More from this roasterRocket Bean Roastery46 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1650 to 1850 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved