Classic: Estrella Divina

<p> 
<b>Variety: </b> Bourbon, Pache, Caturra
<p>
<b> Processing: </b> Washed
</p>
<p>
<b> Origin: </b> La Coipa, Peru
</p>
<p>
<b> Producers:</b> La Coipa Small-Holders
</p>
<p>
<b> Altitude: </b>1600-2000m
</p>
<p>
Estrella Divina is a neat communal producer
project from La Coipa, Peru organized
by Origin Coffee Lab. The project brings
together small-holder farmers in the same
region, providing training resources and
financing for their farms in addition to
organizing a communal lot composed of
the top-performing coffees. The farms are
generally small, family-owned operations
with 1-2 hectares in production. They process
their own coffee on-site in micro-beneficios
and dry either on patios or in parabolic
driers. Most of the farmers organize
communal harvesting days, helping their
neighbors with picking and processing ripe
cherries in return for the same help on their
own farms. It’s a very cool concept that’s
generating some great coffees - and we’re
glad our friends at Nordic Approach helped
bring this coffee to the states!</p><p>
Since this lot comes from multiple farmers

in the La Coipa region, it’s a good cross-
section of the flavors and varietals that are

most common there. We’re tasting a rich,
caramel sweetness that permeates the
entire cup - it’s a smooth sipping coffee
for sure. There’s a bit of brightness and
a touch of berry tones, perhaps due to
a few of the contributing farmers trying
some different fermentations during processing. It’s a
unique lot of specialty coffee that highlights
the communal aspect of the beans - we
hope you’ll keep the spirit alive by sharing a
brew with a fellow coffee lover!
</p>

Caramel, Blackberry, Rich

Variety: Bourbon, Pache, Caturra

Processing: Washed

Origin: La Coipa, Peru

Producers: La Coipa Small-Holders

Altitude: 1600-2000m

Estrella Divina is a neat communal producer project from La Coipa, Peru organized by Origin Coffee Lab. The project brings together small-holder farmers in the same region, providing training resources and financing for their farms in addition to organizing a communal lot composed of the top-performing coffees. The farms are generally small, family-owned operations with 1-2 hectares in production. They process their own coffee on-site in micro-beneficios and dry either on patios or in parabolic driers. Most of the farmers organize communal harvesting days, helping their neighbors with picking and processing ripe cherries in return for the same help on their own farms. It’s a very cool concept that’s generating some great coffees - and we’re glad our friends at Nordic Approach helped bring this coffee to the states!

Since this lot comes from multiple farmers in the La Coipa region, it’s a good cross- section of the flavors and varietals that are most common there. We’re tasting a rich, caramel sweetness that permeates the entire cup - it’s a smooth sipping coffee for sure. There’s a bit of brightness and a touch of berry tones, perhaps due to a few of the contributing farmers trying some different fermentations during processing. It’s a unique lot of specialty coffee that highlights the communal aspect of the beans - we hope you’ll keep the spirit alive by sharing a brew with a fellow coffee lover!

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Jason Ring

Forrest City

Member Since
February '21

First order

I prefer darker roast but this was nice for a lighter roast. To me it has more floral notes, I can't say I taste the bourbon notes, but I am using a french press. I am waiting on my moka pot to come in and try it that way.

03/08/21

Teresa a Reich

Long Beach

Member Since
January '21

Perfect balance of flavors

I used a pour over, 20g coffee to about 275ml water. I don’t drink my coffee black though, tasted it was kind of acidic. But when I made an iced coffee the berry notes came out, it’s hard to describe. Great coffee one of my favorites so far.

03/16/21

On 03/17/21 BJ (Roaster) says

Love to hear that folks are making iced coffee - the season's coming up! Were you following any particular recipe, or just pouring over ice?

On 03/17/21 Teresa a Reich says

It’s always iced coffee season in California I used my own adapted recipe. I use 250 ml water and about 50 g or ml, under the pour over to cool down, then pour over ice

Nathaniel Hourt

Delavan

Member Since
April '21

My first with MCC

I got this with my free intro to MCC. It's better than any of the coffee I've had lately with my last subscription, so I'm switching to MCC :)

04/20/21