About this Coffee
Incahuasi, meaning “house of the Incas,” is nestled in the Incahuasi Valley of the La Convención Province in Cusco, Peru. This picturesque region lies southwest of the majestic Choquesafra and Coisopacan mountains, adorned with snow-capped peaks. Here, farmers cultivate coffee at elevations ranging from 1,850 to 2,450 meters. Each valley of the mountain range offers a unique micro-climate shaped by the towering 5,000-meter-high mountains that support them. In the spirit of Inca tradition, the Incahuasi Cooperative members practice Minka (community-based infrastructure work sharing) and Ayni (mutual daily work sharing). These practices include the art of agroforestry, with the cooperative providing on-field agronomists, organic compost, and fertilization expertise, twice a year for both coffee flowering and ripening stages. During the rainy season, from May to September, diligent weeding and pruning are undertaken, while the distinct dry season from October to April necessitates irrigation sourced from the region’s abundant mountain springs.
Incahuasi’s farmers demonstrate their commitment to sustainability by planting indigenous shade trees such as cedar, tarco, roble, and yanay amidst their coffee plants, preserving the ecosystem and supporting local insect populations. Harvesting in the Incahuasi Valley is unique in Peru due to its exceptionally high altitude and isolated climate. The coffee harvest begins in September, reaches its peak in October, and continues through November, with the latest pickings extending into December. This environment, nurtured by long-held traditions and a connection to the land, yields coffee beans that encapsulate the essence of Incahuasi’s rich heritage and natural beauty.
This coffee has complex sweetness: look for tasting notes of butterscotch, maple syrup, sugar plum, and amaretto in this easy to sip cup.