$18.25 | 12 oz bag
Scattered throughout the Incahuasi Valley in Peru's southern region of Cusco are more than 10 small, coffee-producing communities whose farmers grow mostly Bourbon, Caturra, and Paché varieties. At altitudes ranging from 1,600 to 2,400 meters above sea level, these communities are thinly connected by limited road access, through the harsh Andean landscape. Nevertheless, the communities remain irrevocably linked by their Inca heritage and focus on quality coffee production. The resulting coffee is reminiscent of golden raisin, vanilla, and almond.
Founded in early 2005, the Incahuasi Valley Cooperative brings together nearly a dozen communities in an effort to promote specialty coffee production. Through heavy investments in centralized wet mills, drying facilities, organized warehousing, farming education, and marketing, the cooperative has made great improvements to the stability of this region. Initial tasting, inspections, and analysis of coffee occurs at a central warehouse and quality control lab in Andahuaylas. Quality separation and grading begins in this lab regardless of whether the coffee is a small single-farmer lot or a large community lot.
Although there are some farmers who depulp, ferment, wash, and dry coffee on their own land, most of the coffee cherries are centrally collected and processed to form larger community lots. Notably, some of the communities represented include Apaylla, Pacaybamba, Amaybamba, and San Fernando.
We first tasted—and subsequently purchased—a small amount of coffee from this group in 2015. In 2017, we tasted roughly 30 samples from Incahuasi, about a third of which were lots from single farmers. Showcasing farmers doing excellent work reflects the group's devotion to pursuing quality.
We're excited to continue building upon the progress from the early, foundational years ofwith this cooperative as we work toward a robust supply chain that brings great coffee to our customers while directly supporting the communities in this remote region of Peru.