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Victoria Atao - honey ferment washed geisha Peru
Victoria Atao - honey ferment washed geisha Peru
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"complex sweetness of cherry liquor, plum compote, honey dew with juicy body"
The Farm
Amongst each producer in the Incahuasi Cooperative are shared methods of agroforestry. The coop provides agronomists in the field to consult with the farmers as well as providing knowledge and support on utilizing organic compost and fertilization. This is carried out twice a year for both the flowering and ripening of the coffee cherry.
Weeding and pruning is carried out after the raining season from May to August. Due to the distinct dry sea- son during harvest from September to December, irri- gation is implemented from the many springs and water sources supplied by the distinct mountainous terrain.
Many farmers separate their coffee plantations from their other agricultural production planting only shade trees in between the coffee plants. Mostly Indigenous species are planted for shade trees including cedro, tarco, robel and yanay. This helps to maintain the ecosys- tem and insect populations.
Harvesting in the Incahuasi Valley is the latest in Peru due to its extremely high altitude and distinctly isolated climate in the south-west of Cusco. Starting in Septem- ber, the harvest peaks in October with higher altitudes still harvesting in November and the latest pickings in December.
The Variety
Geisha Inka are the historical varieties of Geisha, or Ethiopian heirloom, that have been growing in the district for decades. They were widely neglected due to their low yield but now with the experienced quality management Eudis and Victoria is planting more of these wonderful varieties at even higher altitudes, producing excellent results and beneficial returns to the community.
The Process
Whilst the distinct dry season allows for some natural coffee to be produced, the majority of coffee from the Incahuasi coop is a fully washed coffee. However, due to the very stable dry conditions and high altitude, the method of dry honey fermentation is used.
Fully ripened cherries are picked and then floated in water before pulping to remove any unripe or insect damaged cherries. Once this sorting takes place the cherries are pulped into clean fermentation tanks where they are left to ferment without water in their own muscalage. The cool climate keeps this process stable with shortened fermentation times of 24-36 hours. Dry fermentation also reduces the impact of waste water on the surrounding enviroment.
After the fermentation process the coffee is fully washed and laid to rest on raised drying beds. The coffee parchment is evenly turned 5-6 times a day in the cool climate approximatly 1900-2100 meters above sea level. Drying in this altitude takes from 10 to 12 days to reach a stable moisture level of 10-11.5 percent.
After drying the coffee is transported to the Incahuasi Cooperative headquarters in Andahuaylas where it is tested and graded for quality. This storage is above 2800 meters which is cool and very stable in humidity.
