The Project
Alto Inambari is one of the areas with the highest potential for quality coffee cultivation across various sectors. Coffees from Puno and the Sandia region are characterized by farms at high altitudes, difficult access, and limited infrastructure. The coffees are transported by donkeys to the nearest infrastructure and then taken to Valle Inca Warehouse, our partner in the Puno region.

Aureliano Mamani, a second-generation coffee farmer, owns a 3-hectare farm dedicated to producing high specialty coffees with exotic varieties. The altitude and climate of his farm make soil work easier, where plants exhibit great resistance to pests and slow maturation.

The Geisha from this harvest is in its third production, with only 30 quintals, and is one of the most delicate coffees we have tasted this year in the Sandia area. The temperate and humid climate, with average temperatures of 8 to 22 degrees, contributes to the exceptional quality of these coffees.

 

The Coffee
Coffee is grown in a loamy, slightly acidic soils with semi-shade. The cherries undergo a selective manual harvesting process.

After harvesting, they are sorted to ensure only ripe ones are used. Flotation is employed to separate dense beans from floaters and immature ones.

Following this, the beans are depulped and enter a 60-hour fermentation period in sealed GrainPro bags within insulated tanks shielded from light.

Subsequently, they're dried on beds for 15-18 days, varying according to weather conditions.