Origin: Peru Producer: Americo Palomino Farm: Finca Palmachayuq Region: Pacaybamba, Cusco Varieties: Americano Process: Washed Altitude: 2260 m.a.s.l. Flavour Profile: Raisin, Grapefruit & Milk Chocolate Americo Palomino is considered an elder of the Pacaybamba sector and has been following his family tradition of coffee farming for generations, continuing this tradition with his son Roberto and daughter Liliana. He has an enthusiastic approach to agriculture and is colloquially known as Americanos. Finca Palmachayuq is situated at the center of the incline where freshly picked coffee can be processed with ease and each microlot is processed with care, separating varieties from each day of picking. The members of each committee in the Incahuasi Coop share the same Inca ancestry and culture. Traditionally the Incas share the working processes amongst the community and today the members of the Inchuasi Coop still employ the methods of Minka -to share work on infrastructure in the community- and Ayni -to share work and collaborate between farmers on a day to day basis-. Through this collaboration of work the practices become refined amongst each farmer and perfected in the Inca tradition. We bought this coffee with help of APU Coffee Peru.

Origin: Peru Producer: Americo Palomino Farm: Finca Palmachayuq Region: Pacaybamba, Cusco Varieties: Americano Process: Washed Altitude: 2260 m.a.s.l. Flavour Profile: Raisin, Grapefruit & Milk Chocolate Americo Palomino is considered an elder of the Pacaybamba sector and has been following his family tradition of coffee farming for generations, continuing this tradition with his son Roberto and daughter Liliana. He has an enthusiastic approach to agriculture and is colloquially known as Americanos. Finca Palmachayuq is situated at the center of the incline where freshly picked coffee can be processed with ease and each microlot is processed with care, separating varieties from each day of picking. The members of each committee in the Incahuasi Coop share the same Inca ancestry and culture. Traditionally the Incas share the working processes amongst the community and today the members of the Inchuasi Coop still employ the methods of Minka -to share work on infrastructure in the community- and Ayni -to share work and collaborate between farmers on a day to day basis-. Through this collaboration of work the practices become refined amongst each farmer and perfected in the Inca tradition. We bought this coffee with help of APU Coffee Peru.