Founded in early 2005, the Incahuasi Valley Cooperative brings together nearly a dozen communities to produce specialty coffee from the Bourbon, Caturra, and Paché varieties they grow. Over time, the group has invested heavily in centralized wet mills, drying infrastructure, warehousing, farmer education, and marketing, thereby driving meaningful improvements in both coffee quality and the region's economic stability.

All coffees are evaluated at a central warehouse and quality-control lab in Andahuaylas, about four hours from most farms, where lots are sorted and graded before export. While some farmers process coffee on their own land, most cherries are centrally collected and processed into community lots representing places like Apaylla, Amaybamba, Pacaybamba, and Pacaypata.

Since 2018, the cooperative and its members have transitioned to drying coffee on African-style raised beds, replacing patios and tarps. This significant investment has improved quality and consistency.

We began purchasing from Incahuasi in 2016 and, by 2018, were tasting dozens of samples annually, including standout single-farmer lots. Today, in partnership with Red Fox Coffee Merchants, we continue to highlight the group’s quality-focused work through this single-origin offering. These are some of the most remote communities we purchase from, and yet, in recent years, their coffee has increased in demand among global roasters seeking the highest-quality coffee Peru has to offer. We’re honored to continue offering this coffee to our customers each year.