ALL OUR COFFEES ARE 100% ARABICA
250gr whole coffee beans
Flavour Notes : Sweet buttery caramels, soft stone fruit notes, hazelnut finish.
Producer : Amaybamba / Pacaybamba
Region : Peru
Location: 13°17’13.3”S 73°16’06.6”W
Elevation : 1900-2280 M.A.S.L
Varieties : Bourbon, Typica & Caturra
Harvest : August - October 2024
Process : Washed, dry honey ferment 24 hours (dried on raised beds for 10 days).
Cup Score : 85
This washed Arabica lot comes from the farmers of the Incahuasi Cooperative, located in the high valleys of Amaybamba and Pacaybamba in southern Peru. Grown at altitudes between 1850 and 2450 meters under the shadow of the snow-capped Choquesafra mountain, this coffee is a true expression of the land, climate, and culture of the region.
The producers here focus on traditional varieties like Caturra, Typica, and Bourbon — all carefully handpicked at peak ripeness. These are separated by variety at harvest to produce clean, traceable micro-lots, and occasionally blended when the flavour profiles align. This lot showcases a balance of stone fruit sweetness, vibrant citrus acidity, and delicate floral notes that are consistently recognized in the cup.
The Incahuasi Cooperative is rooted in Inca traditions of collaboration and mutual support. Farmers work together through the principles of Ayni — sharing labour and knowledge — and maintain agroforestry systems that preserve biodiversity, using only organic compost for fertilisation. Their commitment to quality extends to post-harvest: ripe cherries are floated to remove defects, fermented dry in cool, stable mountain conditions, and carefully dried on raised beds over 10–12 days.
Together, these practices result in a coffee that is not only ethically and sustainably produced but also exceptionally clean, complex, and expressive of its origin. A beautiful showcase of Peru’s high-altitude terroir and community-driven craftsmanship.
THIS COFFEE CAN BE BREWED WITH YOUR PREFERRED BREW METHOD