Producer: Tupac Amaru Co-Operative
Varietal: Caturra, Bourbon, Typica
Elevation: 1500-1800 meters
Drying: 8-10 Days On Raised Beds
Fermentation: 16-20 Hours, Wet
Aroma: Dried Mango, Boysenberry
Tasting Notes: Candied Apple, Red Wine, Caramel Cream, Dark Chocolate
Few coffees are as consistently sweet, clean, and balanced as coffees from the Puno region of Southern Peru. Specifically with-in this region, the Inambari Valley is home to the Tupac Amaru Cooperative which produces the sweetest, juiciest, and creamiest coffees of Puno. Named after an 18th century Chieftain that led an Andean uprising against the Spanish in Peru, the name today is a symbol for the Peruvian struggle for independence and indig-enous rights.
Fourteen producers have contributed to this specific lot. They all use hand crank depulping machines, ferment in concrete tanks and wash in the same tanks. A few of them have channels for a density separation after washing. The climate can be rainy, also similar to Colombia, so many producers use parabolic beds for drying. The cooperative also offers drying services at their receiving stations meaning that they’ll dry coffee to proper moisture levels for the farmers.