This decaffeinated coffee hails from South America. This coffee originates from what was once the seat of the Inca empire in Peru; from the region of Cusco. The coffee plantations are located under the snowy Choqesafra valley of the Inkawasi district. Here the indigenous farmers follow in the footsteps of their ancestors working in harmony with the environment and mother earth. The coffees are grown under shade covering with close attention paid to the health of the soils and irrigation to help the coffee trees thrive.
This coffee is decaffeinated by the carbonated spring water process.
Region: Inkawasi, Cusco
Farm: Valle Incahuasi and Cooperativa San Fernando
Altitude: 1,500-2,600 m
Process: Decaffeinated by using a carbonated spring water process.
Tasting notes: Mango, dark chocolate, plum and caramel sweetness with a long stone fruit finish
Cup Score: 84
This coffee is made from two Cooperatives; Valle Incahuasi and Cooperativa San Fernando
Together the group encompasses 1000 members who on average handle 1.50 hectares of coffee, with a productivity of 20qq /hectare. This equates to about 20 bags of green coffee per farm each harvest. The quality of the coffees from this region is well known and in 2020 one of their producers from Incahuasi placed 1st in the Cup of Excellence with a washed geisha lot. They also had two more producers in the top 10 this year as well.