This dense, high-grown coffee bean holds up to heat, offering notes of sugar in the raw, syrupy dark chocolate, hints of dried fruit, moderate acidity depending on roast level.
This coffee is from a cooperative in Yanatile Valley, called “Valle Inca”. What started as more of an informal farmer group headed by one of the local coffee farmers, has this year formalized their cooperative status. The farms in this mountainous region span an altitude range of 1700 to 2000 meters above sea level. Valle Inca membership has quickly grown to more than 100 farmers, and this particular 34 bag lot is made up of coffees from a small hand full of coop members
Farmers harvest and process their own coffees at home, or on shared milling equipment, dry their coffee, and then sell as “parchment” to the coop (this refers to the green coffee still in the protective parchment layer, that will be removed when sorted at the dry mill).
The dry fragrance shows sweetness of raw sugar with the cocoa and chocolate aspects playing a much larger role when taken even darker. At lighter roast, wet aroma lets off a slight fruited note like raisin, moderate level of acidity level that hints at green grape. The cup is balanced all the way through to the finish, and the middle roasts work to highlight subtle dried fruit hints like chopped date and apricot.
- Origin – Peru
- Region – Yanatile Valley, Calca, Cusco
- Co-op – Valle Inca
- Altitude – 1700-2000m
- Cultivar – Typica
- Processing – Wet Process (Washed)
- Drying – Patio Sun-dried
- Sourcing – Sweet Maria’s