Terroir: Valle de Incahuasi, Peru
Producer: The Asociación de Productores Agropecuarios Hattos-Aproha
Flavours: Butter caramel, chocolate, toasted hazelnuts
Farm: Multiple Cooperatives
Region: Cusco
Variety: Bourbon, Typica, Marsellesa
Process: Washed
Elevation: 1650 -1850 M

The Asociación de Productores Agropecuarios Hattos-Aproha produces specialty coffee in the Valle de Incahuasi, in the Cusco region of southern Peru. The producers come primarily from San Fernando, with some also from Sillipata. This remote area, located about 9 hours by road from the city of Cusco, sits at altitudes between 1650 and 1850 meters above sea level, offering ideal conditions for cultivating coffee varieties such as Bourbon, Typica, and Marsellesa. This lot showcases complex and balanced notes of dark chocolate, toasted almonds, and brown sugar, with a rich, rounded body characteristic of southern Peruvian coffees. After harvest, producers use a flotation method to remove impurities before fermentation in cement barrels, allowing the coffee to develop more complex aromas. Once fermentation is complete, the coffee is washed and depulped, then dried on patios or raised beds for 20 to 30 days depending on climatic conditions. The cooperative works closely with Origin Coffee Lab, a Peruvian company founded in 2016 that takes part in an educational program teaching financial modeling and agricultural best practices to enable sustainable and profitable change on the farm. Combined with high altitude and fertile soil, these microclimates produce exceptional coffees.

This bag contains 300g

Illustrated by Stéphane Noël

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