This delicious organic Peruvian coffee has sweet caramel notes, a nutty full flavour with a delicate stone fruit acidity.  Grown in the regions of Chanchamayo and Satipo, where producers cultivate Catuai, Catimor, Caturra coffee plants and other varieties between 1,100 and 1,700 meters above sea level.

Red cherries are pulped by hand, floated, fermented for between 16 and 20 hours, and then dried for three to four days on patios at the farms.

Pichanaki, sometimes spelled Pichanaqui, is the modern name of the village of Pichana—the site of a historic, decade-long uprising between 1742 and 1752, of indigenous people led by Quechua leader Juan Santos Atahualpa, against foreign missionaries.

In 2015, with the support of the Neumann Kaffee Gruppe, COINCA launched CCE, a program designed to improve Peruvian smallholder farmers economic sustainability.

In addition to the standard sustainability improvements involved in achieving environmental and social certifications, the program focuses on three key areas: increasing productivity - specifically yield per hectare through better crop-management techniques, improving quality through best on-farm practices and increasing outturn or the percentage of sound beans that continue through the full process.

CCE today includes 645 families focused on certification and 17 families focused on sustainability, and on average, they’ve seen a cost reduction of 25 percent alongside a productivity increase of 300 percent.

COINCA says 'We strive to be responsible corporate citizens in the coffee communities where we interact and make an essential contribution to our sustainable Peruvian coffee economy.'