Level - Competition

Albino Ibias, Incahuasi Cooperative - Washed SL9 (Gesha Inca)

While the distinct dry season in Incahuasi allows for some natural processing, the majority of coffee from the Incahuasi Cooperative is fully washed. However, thanks to the consistently dry conditions and high altitudes, a honey-style dry fermentation method is used for this lot.

Fully ripe cherries are hand-harvested and floated in water to remove defects. Once sorted, the cherries are pulped and placed in clean fermentation tanks, where they ferment without added water, relying solely on the natural sugars in the mucilage. The cool mountain climate ensures a steady fermentation, typically lasting just 24 to 36 hours. The coffee is then washed and dried to a stable moisture level between 10 and 11.5%.

In the heart of the Incahuasi Valley, Albino Ibias and his family farm in Acconcharcas. A lifelong expert in traditional Inca agroforestry, Albino works alongside his son Saulo (a certified Q-Grader), and the quality control manager for the Incahuasi Cooperative, all in the heart of the Incahuasi Valley.

Historically, the region’s poor infrastructure made coffee cultivation difficult, and cochineal farming was more viable. But with better farm management and rising coffee prices, Albino gradually expanded production, planting coffee under the shade of high-altitude native forests.

Expect notes of Mango, Floral, Honey, Calanda Peach

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.