Incahuasi · Peru · Typica, Caturra, Bourbon · Natural

Wild berries, strawberry jam, and baked apple. Nougat, toffee, and a delicate hint of dried rose petals in the finish, carried by cool milk chocolate. A Natural with depth, without becoming overripe.

About the Cooperative

Incahuasi lies at the foot of the Choqesafra glacier in the Cusco region and was founded in 2005 under the leadership of Claudio Ortiz Osis. Around 500 members are organized into 13 committees — eleven in Inkawasi (Cusco) and two in Ayacucho. Each producer cultivates an average of 1.5 hectares, with a productivity of around 22 quintals per hectare.

The cooperative’s key strength lies in its shared processing stations. Many members would not have the means to process their coffee independently — together, it becomes possible. Naturals used to be part of the program, but were scaled back in favor of washed lots, which achieved higher prices on the market.

With support from Nordic Approach, Incahuasi has now reintroduced Naturals — carefully controlled, fermented in GrainPro bags, and intentionally concentrated within specific committees such as Cetrobamba and Pacyabamba. The first results have been promising. This lot is one of them.

Cultivation & Harvest

Harvesting is done collectively, with careful cherry selection across all committees. Cultivation follows traditional Andean practices such as ayni and minca — principles of reciprocity and collective labor dating back to Inca times. The farms work with shade-grown cultivation, irrigation, and soil management. Elevations of up to 2,400 meters allow for slow cherry maturation, giving this coffee its balance of sweetness, acidity, and body.

Processing

Natural process in GrainPro bags, with controlled fermentation and extended drying at high altitude. This exact approach has made the revival of Naturals at Incahuasi possible — consistent, clean, while preserving the vibrant fruit character that defines a great Natural coffee.