Peru Incahuasi Coffee

Why this coffee matters

The Incahuasi Valley in southern Peru is one of the country’s highest and most exceptional coffee-growing regions. Surrounded by the Andes and cultivated by Quechua-speaking farming communities, Incahuasi coffees are known for their clarity, floral sweetness, and high-altitude brightness.

Thanks to elevations reaching over 2,000 m, cherries mature slowly, developing dense sugars and clean acidity. The result is a refined cup profile with notes of sweet toffee, citrus, florals, and cocoa — a hallmark of Peru’s emerging specialty scene.

For American coffee drinkers, Peru Incahuasi offers a vibrant, elegant washed coffee that stands out for its sweetness and balance.

Origin & Processing

• Region: Incahuasi Valley, La Convención, Cusco, Peru
• Elevation: 1,900–2,200 m asl
• Varietals: Typica, Bourbon, Caturra
• Process: Fully washed; sun-dried on raised beds
• Recommended Roast: Medium (to highlight toffee sweetness, citrus brightness, and floral clarity)

Farmers in the Incahuasi Valley selectively hand-pick ripe cherries, pulp them on small family plots, and ferment the parchment for 12–24 hours depending on local climate. After washing, the coffee is transported to raised drying beds where it dries slowly in the cool mountain air. This extended drying period enhances sweetness, aroma, and structural clarity — traits that define Incahuasi’s reputation.

Sustainability & Craft

Incahuasi’s coffee is grown almost entirely by smallholder Quechua families, many operating less than two hectares of land. These farms rely on shade-grown cultivation, organic practices, and traditional hand-processing.

Our exporter partners support producers with quality premiums, improved drying infrastructure, and agronomic training aimed at preserving the valley’s unique terroir. Spectra Coffee roasts this Incahuasi offering in small batches in the United States, preserving its brightness, sweetness, and aromatic refinement.

Cup Experience

Expect a clean, sweet, and vibrant cup with notes of toffee, citrus, and floral honey. A gentle cocoa undertone adds balance, while the high elevation delivers a lively acidity and smooth, silky mouthfeel.

Peru Incahuasi excels in pour-over and drip brews, offering clarity, sweetness, and an elegant finish.

Cup Profile

• Aroma: Floral honey, sweet toffee
• Taste: Toffee, citrus, floral honey, cocoa
• Body: Light–medium, silky
• Acidity: Bright, sweet
• Finish: Clean, floral, lightly cocoa-toned

Brew Tips

• Cone Drip (V60/Chemex): Medium-fine grind • 1:16 • 92–95 °C. Emphasizes citrus brightness and floral sweetness.
• Flat Basket Drip (Auto): Medium grind — balanced, sweet, and approachable.
• French Press: Coarse grind • 1:15 • 4 minutes. Produces a sweeter, fuller cup with cocoa undertones.
• Pump Espresso: Fine grind • 1:2 • ~27–30 seconds. Bright, sweet shot with toffee and citrus highlights.
• Stovetop (Moka): Medium-fine — bold, sweet, lightly floral.
• Whole Bean: Grind fresh before brewing for maximum aroma and clarity.

FAQ

• What makes Incahuasi coffee unique?
  Extreme elevation, cool drying conditions, and careful washed processing create a cup that is sweet, floral, and exceptionally clean.
• Is this single origin?
  Yes. It is sourced exclusively from smallholder farms in the Incahuasi Valley.
• How should I store this coffee?
  Keep sealed in an airtight container, away from light and moisture. Grind only what you need for each brew.