This lot is made up of coffee from 27 producers. These smallholders own 1-3 hectares each in high altitudes close to the village Rumpite in La Coipa, in the north of Peru. La Coipa is in the San Ignacio region, one of the main producing regions in the north of Peru. The producers are part of a coffee quality program and are all organic certified. The altitude ranges from 1600 - 2100 masl and the farms are mainly planted with Caturra, Pache and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time is normally between 13-18 hours. Drying takes 12-20 days.