Coffee Description
We are fortunate to offer this Gesha variety separation from Kukipata, which presents a sweet and complex profile with notes of stone fruit, citrus, berry jam and spice.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Gesha
Process
Washed
Elevation
2100 masl
Region
Cusco
About Kukipata Community of Peru
The Kukipata community of the Inkawasi Valley is one of the most remote and inaccessible coffee growing areas of Peru. It takes a challenging 13-hour drive through rugged switchback roads that traverse altitudes as high as 4,136 meters to get there from the closest large city, Cusco.
The community of Kukipata started growing coffee in the 1960s and farmers here cultivate mostly Typica, Bourbon and Catimor varieties, utilizing self-produced organic fertilizers, the shade from native trees and an ancient Inca technique called Anyi, a practice of communal workshare, in their farming practices. The name Kukipata means “Abundant Moon” in Quechua, the local Indigenous language, and in addition to coffee, producers grow crops such as beans, corn, cassava and fruits for family consumption.
The coffee harvest involves picking cherries at peak ripeness, after which they are fermented for 20 to 24 hours in open tanks and then dried for 10 to 12 days on solar dryers or raised beds.
Cusco, Peru
Amaya Coffee
We strive to carry the finest coffee by working with dedicated farmers, exporters, and importers. Our extensive history sourcing great coffees has lead to long term relationships that guarantee consistent access to the world's top lots. All coffee is roasted in a manner that highlights nuance, brings balance to the sweetness and acidity, and showcases the complex flavors derived from the origin, variety, and processing of this seasonal crop.
