Peru Tiburcio Alaracon Gesha Inca - specialty coffee

Peru's Tiburcio Alarcon hails from a small Pinoyqu farm located in the Incahuasi Valley, in the Cusco region. At an altitude of 2,190 meters above sea level, Tiburcio Alarcon and Maria Rivas cultivate just three hectares of coffee trees, focusing on quality over quantity. Their Geisha Inca is a demanding variety, producing low yields, but rewarding them with extraordinary elegance and a complex sensory profile. As members of the Incahuasi Cooperative, they have been developing their cultivation methods for years, sharing their knowledge with other producers in keeping with the Andean tradition of collaboration and mutual support.

Although technically a washed coffee, its uniqueness begins much earlier. Freshly picked cherries ferment within their own pulp without the addition of water for 32 hours—a process known as Dry Honey Fermentation, which brings out the beans' greater complexity and natural fruitiness. Only after fermentation is the coffee washed and dried for approximately ten days on raised tables, where cool mountain air ensures even flavor development. The result is an exceptionally pure, harmonious cup, where every decision made on the farm is reflected in the final coffee profile.