This Inca Geisha grown by Alipio Palomino in the high altitudes of the Incahuasi Valley is exceptional for its elegance and complexity. Upon tasting, you will immediately perceive a delicate floral aroma that gives way to a marked sweetness of ripe strawberries and juicy tropical notes of mango, subtly complemented by hints of peach in syrup. This balance of flavors and its bright yet perfectly integrated citrus acidity reveal a coffee grown with great attention and deep knowledge of the Pacaybamba terroir and climate. The small Kuquipata farm, under Alipio's supervision and thanks to traditional techniques such as agroforestry and ancestral community methods, provides ideal conditions for this coffee to express its full sensory potential.
Located in the mountains of the Incahuasi Valley in the Cusco region, the Kuquipata farm is a small plot of 1.5 hectares managed by Alipio Palomino, a member of the Cooperativa Agraria Cafetalera Valle de Incahuasi. This cooperative, founded in 1964 and formalized in 1998, groups nearly 400 members that export high quality coffee to countries such as Japan, Germany, Korea and the United States.
Alipio, following the ancestral traditions of the community, cultivates the Geisha Inca variety under the shade of native trees such as cedar, tarco and robel. These agroforestry practices not only protect the local ecosystem, but also contribute to the exceptional quality of his coffee. Harvesting is done by hand, selecting only the cherries at their optimum point of ripeness, which guarantees a cup of coffee with complex and balanced sensory profiles.
The Incahuasi Cooperative promotes community values such as "ayni", an ancestral form of reciprocity that encourages collaboration between farmers. Thanks to these practices and commitment to quality, Incahuasi's coffees have been recognized internationally, earning awards such as the Small Producer Seal (SPP) in 2019 and 2022.
Process
Ripe cherries are carefully selected and fermented for 36 hours using the honey seco method, without water, allowing the beans to fully absorb the sweetness of the mucilage. The berries are then washed and dried for 12 days on raised beds at an altitude of approximately 2,100 meters, reaching a stable moisture level between 10% and 11.5%. This meticulous process enhances the flavors and ensures a clean, complex and vibrant cup.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode to number 6
Recommended mineral water: Bezoya
We used 15 grams of coffee per 260 grams of water at a temperature of 93º.
Add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until we reach 260 grams.
The total infusion time should be 2:45 minutes, obtaining with this recipe a TDS of 1.28% and an extraction percentage of 22.62%.
