Incahuasi · Peru · Typica, Caturra, Bourbon · Natural

About This Coffee

Wild berries, strawberry jam, baked apple. Finishing with nougat, toffee, and a light hint of dried rose petals, carried by cool milk chocolate. A Natural with depth, without becoming overripe. About the Cooperative Incahuasi: Located at the foot of the Choqesafra Glacier in the Cusco region, founded in 2005 under Claudio Ortiz Osis. Around 500 members, organized into 13 committees — eleven in Inkawasi (Cusco), two in Ayacucho. Each producer farms an average of 1.5 hectares with a productivity of about 22 quintales per hectare. The key to the coop is the shared processing stations. Many members wouldn’t have the means to process their coffee alone — together, it works. Naturals were once part of the program but were scaled back in favor of Washed lots because they fetched more money on the market. With support from Nordic Approach, Incahuasi has now reintroduced Naturals — controlled, fermented in Grain-Pro bags, and concentrated in specific committees like Cetrobamba and Pacyabamba. First results: promising. This lot is one of them. Cultivation & Harvest: Harvested collectively, with careful cherry selection across all committees. Farming follows traditional Andean practices like ayni and minca — principles of reciprocity and collective work dating back to Inca times. Farms use shade-growing, irrigation, and soil care. The altitude of up to 2,400 meters ensures slow ripening, giving this coffee its balance of sweetness, acidity, and body. Processing: Natural in Grain-Pro bags, with controlled fermentation and extended drying at high altitude. This exact approach has made the revival of Naturals at Incahuasi possible — consistent, clean, without losing the fruity character that defines a good Natural.