Discover the essence of our Peru Neira: A specialty coffee from Peru for filter

Peru Neira is a standout red honey processed coffee grown at high altitude in the San Ignacio region of northern Peru. With a flavor profile that brings together juicy pear, ripe blackberry, zesty grapefruit, rich maple syrup, chocolate fudge, and soft honey notes, it’s a beautifully layered and sweet cup. Produced by Gloria and Ines Neira in collaboration with COOPAFSI, this specialty filter coffee reflects careful farming, organic practices, and a deep passion for quality.

1

Know your coffee's origin

2

The San Ignacio Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

Peru Neira is grown by Gloria and Ines Neira, first-generation coffee producers whose farm lies 1800 meters up in the mountains of Barro Negro, San Ignacio. Every morning, they hike 30 minutes with their donkey Serrano to tend their land. Gloria hand-picks only the ripest cherries and carefully transports them to be processed by Ines at the farm.

The Neiras are part of COOPAFSI (Cooperativa Agraria Frontera San Ignacio), a cooperative founded in 1968 and made up of sixteen committees of smallholder farmers across La Coipa, Huarango, Tabaconas, and San Ignacio. In addition to supporting coffee production, COOPAFSI offers social services, agricultural training, and microfinance programs to its members.

The coffee is grown organically in a buffer zone near a protected natural area, supporting biodiversity and environmental sustainability. Over the years, COOPAFSI has pushed quality through microlot development, honey processing, and even anaerobic fermentation. The cooperative’s dry mill in Chiclayo also serves over 25 other small co-ops and includes a full export and quality control team.

2. The San Ignacio Region

San Ignacio is one of Peru’s top coffee-producing areas, known for its fertile soil, high elevations, and cool microclimates that allow cherries to ripen slowly and develop complexity. The Barro Negro area, where the Neiras are located, is particularly well-suited for producing dense, flavorful coffee.

What sets this region apart is its strong community of smallholder farmers, many of whom work organically and invest in continuous quality improvement. With support from organizations like COOPAFSI, they gain access to training, infrastructure, and international markets.

3. Roasting process

To bring out the sweetness and complexity of the red honey processing, this coffee is gently roasted with moderate energy to start and extended development time. This approach balances the bright fruit notes, pear, blackberry, and grapefruit, with deeper sugar browning flavors like maple syrup, chocolate fudge, and honey.

The result is a beautifully structured cup: vibrant and juicy on the front, with a smooth, sweet finish. Ideal for filter brewing methods that highlight subtle layers and clarity in the cup.

4. How to enjoy this coffee

Preferred brewing method: V60

Recommended recipe:
• 17g ground coffee
• 300g water
• Grind size: slightly coarser than classic V60 grind
• Total brew time: 2:45

Step-by-step guide:
1. Bloom: 55g water, 45 seconds
2. Second pour: 95g
3. Third pour: 100g
4. Final pour: 50g

Tips & Tricks:
• The red honey process gives this coffee a gentle body and layered sweetness. Extend the blooming phase to open up the fruit notes.
• Keep your water just off the boil (around 94–96°C) for best extraction.

Alternative brewing method: Aeropress
Try a 1:15 ratio with a longer steep (around 2:00) to accentuate the chocolate fudge and honey.

Peru Neira for filter