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Roast Level: Medium
| Profile: Blue (Classic)
Tasting Notes:
Nutmeg, Brown Sugar, Pastry
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Tasting Notes: Nutmeg, Brown Sugar, Pastry
70 Smallholder Farmers | Region: Cusco, Peru | Varietal: Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL
Our average cupping score: 85.75
About the Producers
Located one hour from Cusco’s Santa Teresa capital, the Sahuayaco community sits along the right bank of the Salkantay River, whose glacier-fed waters enrich the land. Farmers grow Typica, Caturra, and Gesha varieties under native Pacay trees, which provide shade, fix nitrogen, and retain soil moisture. After harvest, coffee ferments in plastic barrels for about 13 hours, then dries in solar dryers for roughly 15 days. The community comprises 70 families, most Quechua-speaking, with average farm size of two hectares. Livelihoods center on coffee and livestock. Uniquely, Sahuayaco has both a primary and secondary school on-site, sparing children the long daily travel common elsewhere.
What makes this coffee stand out
This coffee is shade-grown. Growing coffee in shade preserves biodiversity by mimicking natural forest canopies. Shade trees enrich soil with nitrogen, prevent erosion, and retain moisture. This slower maturation process develops deeper, complex flavors and higher acidity in beans. Furthermore, shade protects coffee plants from extreme temperatures, and reduces the need for chemical inputs and supporting a healthier ecosystem.
