Peru, Cusco; Hurtado Castro Gaspar; Valle Inca Cooperative; Red Fox Coffee Merchants (Copy)

Department: Cusco

Province: Calca

District: Yanatile

Community: Walla

Farm: Acsa

Producer: Hurtado Castro Gaspar

Cooperative: Valle Inca

Altitude: 1900 masl

Variety: Typica

Process: Washed

Harvest Period: June - September

Flavor Notes: Lemon, Chocolate, Green Apple

This is our second Peruvian coffee from the Valle Inca Cooperative in Cusco. Hurtado Castro Gaspar produces this particular washed coffee that is of the typica varietal at an elevation of 1,900 meters. Manuel is a part of the newly formalized Valle Inca Cooperative that is located in the Yanatile Valley. This cooperative is relatively new with 101 members and is quickly growing.

Valle Inca is led by Prudencio Vargas Saenz, a former agricultural loan officer. The knowledge he has from his previous work has greatly impacted how he operates Valle Inca. This cooperative was an informal group for many years, until this year when it was incorporated in order to gain organic certification, FairTrade certification, and the ability to export on its own. Valle Inca and Prudencio are well respected in the Calca province, due to Prudencio’s trustworthiness, dedication, and drive to invest in his community. He pays higher prices to his farmers to promote their stability, improving the health of the overall community and in doing so the coffee produced in these areas are almost always of a high quality. Due to the leadership of Prudencio, the value of this relationship he has with the producers shines through in each cup. Valle Inca produces consistently exceptional coffees that can satisfy the taste buds of a specialty coffee professional while still being approachable enough for the everyday coffee drinker. 

Peru, Cusco; Manuel Patilla Carrasco; Valle Inca Cooperative; Red Fox Coffee Merchants

Department: Cusco

Province: Calca

District: Yanatile

Community & Farm: Chaquimayo

Producer: Manuel Patilla Carrasco

Cooperative: Valle Inca

Altitude: 2100 masl

Variety: Typica & Caturra

Process: Washed

Flavor Notes: Toasted almond, Cocoa, Orange

Manuel Patilla Carrasco has been producing coffee for 18 years, over half of his lifetime, on his family’s farm called Chaquimayo. He produces this particular washed coffee that is of the typica & caturra varieties at an elevation of 2,100 meters. Manuel is a part of the newly formalized Valle Inca Cooperative that is located in the Yanatile Valley. This cooperative currently has 101 members and is quickly growing.

Valle Inca is led by Prudencio Vargas Saenz, a former agricultural loan officer. The knowledge he has from his previous work has greatly impacted how he operates Valle Inca. This cooperative was an informal group for many years, until this year when it was incorporated in order to gain organic certification, FairTrade certification, and the ability to export on its own. Valle Inca and Prudencio are well respected in the Calca province, due to Prudencio’s trustworthiness, dedication, and drive to invest in his community. He pays higher prices to his farmers to promote their stability, improving the health of the overall community and in doing so the coffee produced in these areas are almost always of a high quality. Due to the leadership of Prudencio, the value of this relationship he has with the producers shines through in each cup. Valle Inca produces consistently exceptional coffees that can satisfy the taste buds of a specialty coffee professional while still being approachable enough for the everyday coffee drinker. 

Edgar Prudencio – Pisonayniyoq Farm; Cusco, Peru – Campesino Mateo

Region: Cusco
Producer: Edgar Prudencio
Farm: Pisonayniyoq
Altitude: 1,800 – 1950 masl
Varietal: Typica and Bourbon
Process: Fully washed
Harvest Period: July-September
Flavor Notes: Aromas of caramel, red berries – mild acidity nicely balanced with the sweetness of cocoa nibs and sugarcane juice 

Edgar Prudencio’s farm sits in the Quellouno valley within one of the smaller sub-valleys formed by creeks and gullies that run through the landscape. He was born on this farm and relies heavily on the coffee he produces. Apart from growing coffee, he takes care of his mother who still lives on the land. Unknowingly, he has been producing specialty coffee for many years and now is excited at the opportunity to reap the rewards from it. In addition to coffee, he grows bananas, cherimoya, yuca, taro root and other vegetables, with hopes of expanding into other markets. He uses natural farming practices to get the most he can out of his trees, by making his own organic compost out of coffee cherry skins, guano de isla, phosphoric rocks, and decomposing organic matter. He processes all his coffee using a fully washed method, with the beans drying in their parchment on raised beds in his greenhouse. 

Heber Moscoso, Chintamocco Farm – Campesino Mateo

Heber’s farm is located 1,850 meters above sea level, in the Quellouno Valley of Cusco. He grew up in this region working on coffee farms alongside his family. They rely heavily on the income they get from their production and sale of coffee, however they now have plans to expand their crop to include other fruits and vegetables. Heber used a traditional fermentation method this year that resulted in a clean and balanced cup of coffee. The trees on his lot are all of the Typica variety and are selectively harvested by picking the highest quality beans. Although this coffee is not certified organic, Heber and his family follow natural and organic practices. When drinking this coffee you can expect to taste notes of lemon, cocoa, and caramel.

Eusebio Ayequipa & Ilda Alvarez, Quellounuyoq Farm – Campesino Mateo

Located 2,400 meters above sea level in Peru’s Valley of Saxsara, Eusebio and Ilda’s farm is considered to be one of the highest elevation farms in the world. Climate change and the melting of nearby glaciers has sped up the growth of their coffee, yielding a plentiful harvest. The location of their farm also benefits from many streams that keep their soil fairly humid year round, which sustains them through the dry season extending their growing period to 9 months in total. On their property, Eusebio and Ilda also produce avocados, passion fruits, sugarcane, bananas, guinea pigs, chickens and ducks. In this coffee you can expect a clean and balanced cup, with flavor notes of orange, cocoa, and caramel.

Gregorio Quispe Mamani; Cusco, Peru - Campesino Mateo

Snowy Owl is proud to present this Limited Edition Direct Trade Coffee from the farm of Gregorio Quispe Mamani. The passion Gregorio and his family have for their coffee is as rich as its flavor. Gregorio only hand selects the ripest cherries and manually pulps and processes them on his farm located in the Cusco region of Peru. This attention to detail and quality yields a deliciously sweet cup that offers notes of lemon and cocoa with a nutty finish.  We are thrilled to be partnering with Campesino Mateo to bring this delicious coffee from Gregorio’s home in Peru to our home here on Cape Cod.