Producer: Gregorio Mamani Condori
Varietals: Typica, Caturra
Elevation: 1900 meters
Fermentation: 24 Hours, Dry
Drying: Raised Beds 8-15 Days
Aroma: Maple Syrup, Raw Honey
Tasting Notes: Crisp Red Apple, Almond Butter, Marshmallow
Nestled in the Yanatile Valley in the Department of Cusco in the south of Peru, Valle Inca functions as a producer group, where Prudencio Vargas Saenz, who created and runs the group, buys parchment from farmers, reinvesting premiums in the community’s infrastructure to help them continue to improve quality. Prudencio formalized the organization this year in order to gain organic certification, Fair Trade certification (which he’s currently working toward), and the ability to export on his own.
Valle Inca is growing fast, with 101 farmers currently in the fold. It’s no surprise that more and more farmers want to work with Valle Inca; in the community, Prudencio is known for his honesty, trustworthiness, dedication, and drive to invest and reinvest in his community, genuinely engaging their goals and concerns. He also pays higher prices than farmers had access to prior to the founding of Valle Inca, which has helped to improve quality as well as overall community health over time.
Leaders like Prudencio are rare, and the quality of connection between leadership and producer shines through in the cup. Hualla, produced by Gregorio Mamani Condori, is a perfect example of the result of all the efforts Valle Inca and their producers put forth.