Level - Competition

HUACHAQPAMPA – GEISHA INCA offers a vibrant, delicate cup profile led by the sweetness of fresh blueberries, soft caramel, and a subtle floral aroma. Accents of white peach and floral citrus lift the cup with brightness and complexity—clearly reflecting its exceptional high-altitude origin. A balanced, elegant coffee for those seeking to explore rare and expressive flavour profiles.

This lot comes from Jhenrry Chávez, a young leader in the Cusco coffee community and quality manager at the Incahuasi cooperative in Hatunpampa. His farm, Huachaqpampa, stands as a model of innovation—where he applies advanced fermentation techniques, including anaerobic and natural processes. A licensed Q grader and advocate for quality, Jhenrry has revitalised heirloom varieties like the Geisha Inca, bringing extraordinary results and broader impact to his community. The cooperative also upholds ancestral Inca traditions such as Minka and Ayni—promoting agroforestry and sustainable environmental practices.

THE HONEY PROCESS begins with careful selection of ripe cherries, followed by a dry (no-water) fermentation lasting 32 hours—supported by the cool, stable climate. The coffee is then lightly washed and dried on raised beds for 12 days. NOMAD curates this lot for its clarity and precision—a clean, fruit-forward cup with a refined structure.

Expect notes of Blueberry, Candy, Rose Tea

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.