- Description - Reviews Our latest Peruvian gem sourced by Evie at Que Onda coffee importers is from Gabino Apaza Verónica from the village of Umapata – Lares in the Cusco region. This is only the second time we've had a coffee from this region in the South East of Peru, which is famous for being the capital of the Inca empire and the oldest continuously inhabited city in the western hemisphere. Gabino Apaza Verónica has been dedicated to agriculture since a young age and began cultivating coffee eight years ago. Located in the Umapata sector of Cusco, the farm benefits from an ideal high-altitude environment, producing particularly dense coffee beans with excellent potential in the cup. Reaching the farm is a journey in itself, it requires around eight hours of travel followed by an additional one-hour walk. The farm is surrounded by mountains and natural hot springs, creating a unique and remote landscape for coffee cultivation. We reached out to Evie from Que Onda for some details on the processing of this lot: Variety: Typica Process: Washed – 40-hour fermentation Drying: Slow shade drying on raised beds for 20 days Harvest: August–September 2025 Altitude: 2300 MASL Farm Size: 1.5 hectares

- Description - Reviews Our latest Peruvian gem sourced by Evie at Que Onda coffee importers is from Gabino Apaza Verónica from the village of Umapata – Lares in the Cusco region. This is only the second time we've had a coffee from this region in the South East of Peru, which is famous for being the capital of the Inca empire and the oldest continuously inhabited city in the western hemisphere. Gabino Apaza Verónica has been dedicated to agriculture since a young age and began cultivating coffee eight years ago. Located in the Umapata sector of Cusco, the farm benefits from an ideal high-altitude environment, producing particularly dense coffee beans with excellent potential in the cup. Reaching the farm is a journey in itself, it requires around eight hours of travel followed by an additional one-hour walk. The farm is surrounded by mountains and natural hot springs, creating a unique and remote landscape for coffee cultivation. We reached out to Evie from Que Onda for some details on the processing of this lot: Variety: Typica Process: Washed – 40-hour fermentation Drying: Slow shade drying on raised beds for 20 days Harvest: August–September 2025 Altitude: 2300 MASL Farm Size: 1.5 hectares