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Valle Inca_WS

Pérou

Valle Inca_WS

Regular price
$11.25
Sale price
$11.25
Shipping calculated at checkout.

Country Peru
Region Yanatile
Farm

Valle Inca Cooperative

Variety
Typica, Bourbon
Altitude 1800 m
Method Wash
Notes

Marshmallow, almond, morello cherry

ORIGIN INFORMATION

This coffee comes from the Yanatile region, in southern Peru. Located just 150 kilometers from Cusco, the Yanatile Valley is nestled in the heart of the Peruvian Andes, giving it exceptional altitude and fertile soil. It is there that Prudencio Vargas Saenz created the Valle Inca cooperative in 2019. Prudencio has been an active member of the community for several years already, having organized the harvests and the sale of coffee from local producers for almost 20 years. From now on, it is through the Valle Inca cooperative that it officially operates, and allows 101 producers to benefit from logistical support, financial aid and access to the specialty market. Prudencio is recognized for his honesty, his benevolence and his commitment to producers, protecting their interests with conviction. His hard work convinces more and more producers in the region every year to make the transition to sustainable and quality production, in exchange for which the cooperative guarantees them purchase prices several times higher than market prices.The coffees offered by the Valle Inca cooperative are complex, particularly sweet and of very high quality. This collaboration with Valle Inca cooperative was possible through our import partner Red Fox Coffee Merchants. 

Grown at an altitude of around 1800 meters, this coffee is made from the Typica and Bourbon varieties. It is picked when fully ripe and sorted by flotation first, then by hand, in order to remove the cherries that are too ripe or not ripe enough. It is then pulped using a mechanical pulper and then immersed in water for 20 to 30 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being slowly dried on raised beds for 15 to 20 days. Its classic profile and darker roast make Valle Inca a perfect option for espresso.

This very sweet and round coffee tastes like almond and morello cherry, on a texture reminiscent of marshmallow.

Country Peru
Region Yanatile
Farm

Valle Inca Cooperative

Variety
Typica, Bourbon
Altitude 1800 m
Method Wash
Notes

Marshmallow, almond, morello cherry

ORIGIN INFORMATION

This coffee comes from the Yanatile region, in southern Peru. Located just 150 kilometers from Cusco, the Yanatile Valley is nestled in the heart of the Peruvian Andes, giving it exceptional altitude and fertile soil. It is there that Prudencio Vargas Saenz created the Valle Inca cooperative in 2019. Prudencio has been an active member of the community for several years already, having organized the harvests and the sale of coffee from local producers for almost 20 years. From now on, it is through the Valle Inca cooperative that it officially operates, and allows 101 producers to benefit from logistical support, financial aid and access to the specialty market. Prudencio is recognized for his honesty, his benevolence and his commitment to producers, protecting their interests with conviction. His hard work convinces more and more producers in the region every year to make the transition to sustainable and quality production, in exchange for which the cooperative guarantees them purchase prices several times higher than market prices.The coffees offered by the Valle Inca cooperative are complex, particularly sweet and of very high quality. This collaboration with Valle Inca cooperative was possible through our import partner Red Fox Coffee Merchants. 

Grown at an altitude of around 1800 meters, this coffee is made from the Typica and Bourbon varieties. It is picked when fully ripe and sorted by flotation first, then by hand, in order to remove the cherries that are too ripe or not ripe enough. It is then pulped using a mechanical pulper and then immersed in water for 20 to 30 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being slowly dried on raised beds for 15 to 20 days. Its classic profile and darker roast make Valle Inca a perfect option for espresso.

This very sweet and round coffee tastes like almond and morello cherry, on a texture reminiscent of marshmallow.

  • icon-fair

    Partnership

    1 an via Onyx Coffee
  • icon-size

    Lot size

    3 x 69kg
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