Level - Competition

Finca Kuquipata – Geisha Inca

Nestled in the Pacaybamba Valley (Cusco), Finca Kuquipata thrives under a dense canopy of shade trees, cultivating a unique varietal known as Geisha Inca. Local bird activity plays a key role in signalling peak cherry ripeness, helping farmers time their harvest with precision.

In partnership with the Incahuasi Cooperative, growers combine agroforestry with ancestral practices such as Minka (communal work) and Ayni (reciprocal support), preserving cultural heritage while enhancing farm resilience.

Ripe cherries undergo flotation to remove defects, followed by a dry fermentation in mucilage for 24–36 hours. After washing, the coffee is sun-dried on raised beds for 10–12 days at altitudes of 1,900–2,100 MASL. Once dried, it’s stored in Andahuaylas at over 2,800 MASL—where cool, stable conditions help preserve freshness and quality.

Expect notes of Lemon, Honey, Nectarine

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.