La Vicuña is a community-produced coffee from northern Peru, sourced from an alliance of cooperatives representing thousands of smallholder farmers across the Amazonas and Cajamarca regions. Coffee is grown at elevations ranging from 1,300–2,000 meters, where producers cultivate Castillo, Caturra, Catuaí, and Bourbon under native shade.

Cherries are depulped and fermented for approximately 23 hours before being fully washed and dried on patios for around 8 days. This consistent, traditional processing approach contributes to a clean and structured cup profile.

The scale of production is balanced by a shared focus on quality and infrastructure, with cooperatives working collectively to improve processing, sustainability, and long-term stability for producers in the region.

Origin – Amazonas & Cajamarca, Peru

Process – Washed

Varietal – Castillo, Caturra, Catuaí, Bourbon

Altitude – 1,300–2,000 MASL

We Taste – Chocolate, almond, pear