Coffee Description
The flavor profiles of our favorite Peruvian coffees are highlighted by a rich, dessert-like sweetness (think brown sugar, honey, maple) and a mellow acidity. This particular lot from Rutas del Inca also showcases aromatics of rose water, with baked peach and cinnamon in the cup.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Caturra
Process
Washed
Region
Cajamarca
About Cooperative Agraria Rutas del Inca of Peru
The Querocoto District in Cajamarca, Peru was once known for its potato crops, but since 2010, coffee is making a name for itself and those who grow it there. In 2013, 33 members from the area started their own Cooperative, Rutas del Inca (Route of the Incas). One year later, they exported their stellar first crop, thereby cementing themselves and their co-op as a quality-focused, organic-certified producer.
Now the cooperative has 258 members from 27 communities—30 women and 228 men. Most of them process their coffee at their individual farms. The cooperative supports its members by assisting with a rotating “seed” fund that helps them purchase fertilizers, drying tents, and other necessities, which they then repay once they have delivered their coffee harvest. This investment on the farm level plus backing by various NGOs is enabling smallholders to access specialty coffee markets with excellent coffee, and improve their quality of life as a result.
Cajamarca, Peru
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
