Heart Eyes

Farm / Producer Info
La Prosperidad is a cooperative of dedicated coffee producers based in Chirinos, northern Peru. United by a shared commitment to quality, sustainability, and innovation, the cooperative places a strong emphasis on environmentally responsible practices—prioritizing soil health, biodiversity, and long-term land stewardship. Their approach is rooted in collaboration, with each member contributing to the collective mission of elevating Chirinos as a leading origin for specialty coffee. Every harvest is a reflection of their deep respect for the land and their drive to produce coffees of exceptional quality and character.

Region Info
Chirinos, in the San Ignacio province of northern Peru, is renowned for its high-altitude terrain and ideal conditions for specialty coffee cultivation. Sitting between 1,500 and 2,000 meters above sea level, the region features rich volcanic soils, cool mountain air, and a patchwork of unique microclimates that slow down cherry maturation. This leads to coffees with layered complexity, vibrant acidity, and a distinctive sweetness. Warm days and cool nights provide the perfect environment for washed processing, allowing for extended fermentation that deepens the coffee’s character while maintaining clarity and structure.
La Prosperidad’s organic, sustainable practices ensure that each cup reflects the purity of Chirinos’ terroir while supporting the resilience of both the land and its people. Their coffees are celebrated among specialty roasters worldwide for their integrity, innovation, and exceptional cup quality.

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Process Info
La Prosperidad’s producers apply a refined soft-washed process with extended fermentation, designed to highlight clarity, complexity, and balance in the cup. Key steps include:
• Selective Picking – Only the ripest cherries are carefully handpicked to ensure uniformity and peak sweetness.
• Extended Fermentation – Cherries are depulped and fermented for approximately 36 hours, allowing for enhanced development of fruit-forward notes and depth of flavor.
• Clean Washing – After fermentation, the coffee is thoroughly washed to preserve its clean, vibrant profile.
• Careful Drying – Beans are slow-dried under controlled conditions to maintain clarity, structure, and consistency.

This process highlights the producers’ craftsmanship and attention to detail—resulting in coffees with bright acidity, layered sweetness, and a smooth, balanced body. It’s a method rooted in tradition but refined through innovation, reflecting the cooperative’s commitment to quality and sustainability.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes