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NewUsing for Javier Palomino Vasquez
Javier_Palomino_Vasquez_2018_12ozboxJavier Palomino Vasquez gallery

Javier Palomino Vasquez

Cusco, Peru

$20.25 | 12 oz box

We’ve tasted a lot of good coffee from the Incahuasi Valley Cooperative in Cusco, Peru, and contributing farmer Javier Palomino Vasquez is producing at the pinnacle of quality for the group. Javier’s small, 5-hectare farm, Maytan, is split into three distinct parcels that range in altitude from 1,840 to 1,980 meters above sea level. Consisting of mostly Typica and Caturra coffee varieties, this selection features notes of candied pecan, honeycrisp apple, and milk chocolate.

Javier_Palomino_Vasquez_2018_12ozboxJavier Palomino Vasquez gallery
QUANTITY

Tasting Notes

Candied Pecan
Honeycrisp Apple
Milk Chocolate

Roast Level

?
DARK 0 25 50 75 LIGHT 100 78

Process

Natural Sundried
Natural Sundried
Washed
Washed
Pulp Natural
Pulp Natural
Experimental
Experimental

Notes

Varieties: Typica, Caturra, Bourbon
Elevation: 1,840-1,980 meters
Harvest Time: August-October 2017
Certifications: Organic
Availability: Through March 2018

Origin

Story

(pronounced: haw-vee-AIR pal-oh-ME-no VASS-kez)

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, a small city located about 4 hours to the south. Quality separation and grading begins in this lab regardless of whether the coffee is a small single-farmer lot or a large community lot. It’s at this stage where Javier’s coffee is first sampled and tasted.

The cooperative represents many communities including Apaylla, Pacaybamba, Amaybamba, San Fernando, and Javier’s village of Erapata. Although a large portion of the coffee cherries harvested in these communities are centrally collected and processed to form larger community lots, in this case, Javier is able to depulp, ferment, wash, and dry coffee on his own land. His processing typically involves a long, 34 hours fermentation before washing and getting it out to dry on a small cement patio under the sun for an additional 4 days. One unique and surprising aspect to farming in Erapata is the use of piped irrigation channels to pump water from the nearby Mapillo Grande river and irrigate their farms using sprinklers.

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 working with 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.