Two producers, two coveted varieties, the same remote region, and the same processing method.  Tasting box - rare variety.
 
Gesha Panama: One of the most renowned varieties in the world, famous for its extraordinary floral and tea-like flavor profile, and high-scoring competition wins
Producer: José Gonzales
Variety: Gesha Panama
Processing: double fermentation, washed
Flavor notes: Sweet and expressive with lychee, purple grape, black tea, and roses
 
Gesha Inca: Famous for delivering an exquisite, high-altitude flavor profile—featuring notes of jasmine, bergamot, a tea-like body, and bright citrus notes.
Producer: Eulogio Chipao
Variety: Gesha Inca
Processing: double fermentation, washed
Flavor notes: Bright and nuanced, with perfumed florals, tangerines, peach, and lingering sweetness
 
 
 
The Region:
Incahuasi is a remote mountain district high up in the Andes in Cusco, Peru. Travelling there is a two-day trip from any of the closest airports. The road is wild: you climb mountain ranges up to 4,300 meters, across plateaus where alpacas roam, then descend into tropical villages with lush mango plantations and rivers rushing through. The scenery is framed by snow peaks over 5,000 meters.
 
At these altitudes, the cherries mature more slowly due to the cooler temperatures, allowing the seeds to develop greater complexity and bean density, which translate to more sweetness and brightness, refined acidity, flavor complexity, complex floral and fruit characteristics, and improved clarity in the cup.
 
Jose and Eulogio are a part of the Cooperativa Agraria Cafetalera Valle de Incahuasi. The members, farming around 2100-2500 meters above sea level, are known for producing outstanding coffees. The cooperative also works closely with our friends and sourcing partners at APU Coffee Peru that showcases the region's remarkable consistency and quality on the international specialty coffee stage.
 
The farming practices here reflect the traditions of Incahuasi, where coffee cultivation is closely tied to community values such as ayni—the Andean principle of mutual support and collective work. Harvesting is carried out selectively by hand, ensuring that only perfectly ripe cherries are picked. This dedication to quality, combined with the cooperative's shared infrastructure and technical support, allows producers to consistently deliver coffees with clarity, sweetness, and a strong sense of place.
 
The Incahuasi Cooperative has earned international recognition through numerous quality awards and has become one of Peru's most respected specialty coffee organisations. They have a growing reputation for coffees that express the unique terroir of the Cusco highlands—often characterised by vibrant acidity, floral aromatics, layered sweetness, and remarkable complexity in the cup.