The Incahuasi Valley Agrarian Coffee Cooperative – CACVI was created in 2005, headed by manager Claudio Ortiz Osis. Currently, it unites 550 members who on average manage two hectares of coffee. The coffee plantations are located under the snow-capped Choqesafra valley of the district of Inkawasi, province of La Convención-Cusco region. Incahuasi producers maintain the customs of their ancestors, the Incas, such as the Ayny (mutual aid) and Minca (work for the community) in harmony with the environment.
This natural coffee comes from 78 families. Their coffee is grown under shade between 1,900 to 2,500 masl with an irrigation system and soil conservation practices, resulting in elevated quality. In each regional committee, there is a centralized processing plant with a depulper, fermentation tanks, washing channels, drying, warehouse, and temporary quality lab. The selection of ripe, wine-colored cherries are first washed, floated, and drained. After cleaning, the fermentation is carried out under shade for 55 hours in plastic bags, and then the coffee is transferred to the African beds and left to dry for 25 to 30 days.
Our first lot of coffee from Incahausi became available at The Green Room in mid-November. With notes of chocolate, nuts, and berries, this coffee makes an excellent blend component.
