Juicy, creamy and delightfully bright mix of Caturra and Bourbon from Hugo Pareja from Incahuasi valley, Cusco, Peru. Filter coffee:Bright and creamy cup with citrus like acidity, juicy gooseberries, white grapes and mixed stone fruits. Espresso:Syrupy mouthfeel with sparkling, "zingy" acidity and notes of mixed berries and a lingering peach and apricot aftertaste. Cappuccino:Velvety and fruity with notes of white chocolate, apricot cream and jammy berries. The Producer:Hugo Pareja's farm sits at one of the highest altitudes in the Incahuasi district, perhaps even in Peru between 2300-2500 meters in altitude. He has been redeveloping shade for the coffee trees in these otherwise treeless areas and developing infrastructure for extended fermentation, washing tanks and drying beds. The farm's name, Inka Rumi “Coffee on the Rocks”, derives from the massive boulders throughout the farm. despite the boulders, the dark volcanic soil in Inka Rumi is very rich in nutrients. All it took was a few light shade trees at this 2400+ meter high farm to make the perfect conditions for growing coffee. Hugo, like many other farmers in Incahuasi valley, utilizes the Peruvian Ayni system of working, where many hands make light work and people can rotate the picking regularly. Hugo works mainly with the Arabica varieties of Caturra and Bourbon, with some Typica, which are performing very well at this altitude, much better than the hybrid varieties like Catimor which Hugo is currently pulling out of is farm. All varieties are separated at harvest to make micro-lots of each variety and this year we chose his Caturra and Bourbon to create this unique farmer micro-lot. 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.

Juicy, creamy and delightfully bright mix of Caturra and Bourbon from Hugo Pareja from Incahuasi valley, Cusco, Peru. Filter coffee:Bright and creamy cup with citrus like acidity, juicy gooseberries, white grapes and mixed stone fruits. Espresso:Syrupy mouthfeel with sparkling, "zingy" acidity and notes of mixed berries and a lingering peach and apricot aftertaste. Cappuccino:Velvety and fruity with notes of white chocolate, apricot cream and jammy berries. The Producer:Hugo Pareja's farm sits at one of the highest altitudes in the Incahuasi district, perhaps even in Peru between 2300-2500 meters in altitude. He has been redeveloping shade for the coffee trees in these otherwise treeless areas and developing infrastructure for extended fermentation, washing tanks and drying beds. The farm's name, Inka Rumi “Coffee on the Rocks”, derives from the massive boulders throughout the farm. despite the boulders, the dark volcanic soil in Inka Rumi is very rich in nutrients. All it took was a few light shade trees at this 2400+ meter high farm to make the perfect conditions for growing coffee. Hugo, like many other farmers in Incahuasi valley, utilizes the Peruvian Ayni system of working, where many hands make light work and people can rotate the picking regularly. Hugo works mainly with the Arabica varieties of Caturra and Bourbon, with some Typica, which are performing very well at this altitude, much better than the hybrid varieties like Catimor which Hugo is currently pulling out of is farm. All varieties are separated at harvest to make micro-lots of each variety and this year we chose his Caturra and Bourbon to create this unique farmer micro-lot. 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.