Tiburcio Alacron Geisha - Peru (filter)

Incahuasi translates to ‘house of the Incas’ and represents the Incahuasi Valley, south-west of the snow-peaked Choquesafra and Coisopacana mountains in the province of La Convención, Cusco. The farmers produce coffee below these ice-capped mountains at high altitudes, ranging between 1,850 and 2,450 meters, each cuenca in a different valley and micro-climate—often influenced by the huge 5,000+ meter-high mountains from which these valleys derive.

Today, the members of the Incahuasi Co-op still employ the methods of Minka (to share work on infrastructure in the community) and Ayni (to share work mutually between farmers on a day-to-day basis). Throughout this transfer of work, the practices become refined amongst each farmer and perfected in the Inca tradition.

Amongst each producer in the Incahuasi Cooperative are shared methods of agroforestry. The co-op provides agronomists in the field to consult with the farmers, as well as knowledge and support on utilizing organic compost and fertilization. This is carried out twice a year for both the flowering and ripening of the coffee cherry.

Weeding and pruning are carried out during the rainy season, from May to September. Due to the distinct dry season from October to April, irrigation is implemented from the many springs and water sources supplied by the mountainous terrain.

Many farmers separate their coffee plantations from their other agricultural production, planting only shade trees between the coffee plants. Mostly indigenous species are planted for shade, including cedro, tarco, roble, and yanay. This helps maintain the ecosystem and insect populations.

Harvesting in the Incahuasi Valley is the latest in Peru due to its extremely high altitude and distinctly isolated climate in the south-west of Cusco. Starting in September, the harvest peaks in October with higher altitudes still harvesting in November and the latest pickings in December.