Eulogio Chipao is an active member of his community of Pacaybamba, and chaired the Incahuasi cooperative from 2018 to 2021. In this capacity, he represented farmers, ensuring quality management, monitoring of coffee volumes produced and redistribution of payments, thus ensuring their fair share of the FOB price.

The SL9 variety, or ancient Ethiopian variety, called Geisha Inca, has mutated in the region over the decades. Long neglected due to its low yield, it is now grown in larger quantities by Eulogio, thanks to experienced quality management. The results are excellent and the community benefits greatly.

The members of each committee of the Incahuasi cooperative share the same Inca origins and culture. Traditionally, the Incas shared tasks within the community and this continues today. 

The majority of the Incahuasi cooperative's coffee is washed coffee. It starts with fully ripe cherries being floated in water before being pulped to remove green or insect-damaged cherries. Once this sorting has been carried out, the cherries are pulped and placed in clean fermentation tanks where they ferment without water, in their own mucilage. The cool climate ensures the stability of this process, with fermentation times reduced to 24-36 hours. Dry fermentation also reduces the impact of wastewater on the environment.

After fermentation, the coffee is washed and left to dry on raised beds. The parchment is turned evenly 5 to 6 times a day. Drying lasts 10 to 12 days to achieve a stable humidity level of 10 to 11.5%. After drying, the coffee is transported to the Incahuasi Cooperative's headquarters. 

• Region: Pacaybamba, Incahausi
• Country: Peru
• Elevation: 2,200 masl
• Variety: Geisha
• Process: Washed

Available in 250g bags.