Caramel, Blackberry, Rich

Caramel, Blackberry, Rich

Item information

Classic: Estrella Divina

Item information

La Coipa, Peru


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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3.0 out of 5

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.

Jason Ring

Forrest City

Member Since

February '21

5.0 out of 5

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.

On 03/17/21 BJ said

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 said

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

Teresa a Reich

Long Beach

Member Since

January '21

5.0 out of 5

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 :)

Nathaniel Hourt


Member Since

April '21