About this coffee
NOTES: RIPE RASPBERRIES, BLOOD ORANGE, BOLD BUTTERY MILK CHOCOLATE BODY, BLACK TEA AND LIGHT CARAMEL.
Nestled in the Yanatile Valley in the Department of Cusco in the south of Peru, Valle Inca functions as a producer group, where Prudencio Vargas Saenz, who created and runs the group, buys parchment from farmers, reinvesting premiums in the community’s infrastructure to help them continue to improve quality. Born in 1987, One of these farmers Manuel has been producing coffee for 18 years on his famly’s farm Chaquimayo. The harvest period in this area is between July and September. Ripe cherry is picked then placed in a tank full of water to seperate defects. After separation, cherry is depulped then fermented for 25 hours in water to remove the remainder of the fruit. Clean parchment coffee is dried on raised beds for 14 days.