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Coffee region guide

Cusco

쿠스코

Cooperatives and individual producers grow coffee in areas including La Convención and Inkawasi.

Also known as: Cuzco

Explore connected microregions

  1. Microregion · CuscoIncahuasi잉카후아시Explore 2 connected areasCoffee production in Incahuasi includes Incahuasi Apaylla Washed from Incahuasi cooperative smallholders.Recorded flavors · Pear · Toffee · Tangerine
  2. Microregion · CuscoQuellouno케요우노Explore 1 connected areasCoffee-growing area of Alto San Martín Chirumbia, Quellouno, Cusco, Peru.Recorded flavors · Milk chocolate · Blackberry · Honey
  3. Ocobamba오코밤바Explore 1 connected areasSolorzano family produces coffee at La Margarita Gesha in Ocobamba.Recorded flavors · Jasmine · White grape · Black tea
  4. Santa Teresa산타테레사Explore 1 connected areasOver seventy families grow coffee in Oyara, Santa Teresa district, Cusco.Recorded flavors · Tangerine · Cinnamon · Limeade

Place and growing environment

A southern Peruvian growing territory connecting Andean terrain and high forest; COCLA links producers in La Convención.

Recorded flavors

  • 01Red apple
  • 02Golden raisin
  • 03Almond
  • 04Algarrobina syrup

Processing

Washed

Grown varieties

Typica · Caturra · Gesha · Sidra · SL-9 · Bourbon · Mundo Novo

Typica

A foundational Arabica variety distributed worldwide via Java.

Lineage
Seeds transferred from India to Java in the late seventeenth century founded the modern Typica variety.
Growing conditions
Tall, low-yielding trees susceptible to major coffee diseases.
Traits
Adapted to cool growing conditions and valued for cup quality in Central America.
Sources

Caturra

A compact Bourbon mutation discovered in Brazil.

Lineage
A single-gene mutation subsequently selected by IAC from 1937.
Growing conditions
Short internodes and closely spaced branches suit dense planting; susceptible to leaf rust.
Traits
Widely cultivated in Central America and used as a benchmark in variety trials.
Sources

Gesha

A name used for several genetically distinct coffee lineages originating in Ethiopia.

Lineage
Descendants of accession T2722 distributed in Panama form a distinct lineage.
Sources

Sidra

Used in Ecuadorian specialty production for closely related Ethiopian-derived genetic material.

Lineage
Two Sidra morphotypes in the 2026 VINKA farm study belonged to the Core Ethiopia genetic group.
Traits
The study observed morphological variation rather than a single uniform line.
Sources

Bourbon

A traditional variety central to the ancestry of cultivated Arabica.

Lineage
Belongs to the Bourbon genetic group and underlies several compact varieties.
Growing conditions
Tall plants susceptible to leaf rust and coffee berry disease.
Traits
Strong high-altitude cup potential; fruit ripens relatively early.
Sources

Mundo Novo

A vigorous, tall variety selected in Brazil.

Lineage
Originates from a natural Bourbon–Typica cross.
Growing conditions
Productive for a traditional variety, with relatively late ripening.
Traits
Crossed with Caturra to create Catuai.
Sources

Lot details

  1. Amacho Huayco

    Jesús Apolinario Oscco Bravo

    Inkawasi, La Convención, Cusco, Peru

    Sources
    Variety · process
    Typica · CaturraWashed
    Tasting notes
    Red apple · Golden raisin · Algarrobina syrup · Almond

  2. Nueva Alianza Sidra Natural P43

    Dwight Aguilar Masias

    Santa Teresa, Cusco, Peru

    Sources
    Variety · process
    SidraAnaerobic natural
    Tasting notes
    Berry · Cherry

  3. Monte Verde

    Georgina Puma

    Santa Ana, Cusco, Peru · Harvest 2025-11

    Sources
    Variety · process
    GeshaWashed with 32-hour wet fermentation
    Tasting notes
    Apple blossom · Mandarin · Blueberry

  4. San Sebastian

    Julio Chavez

    Inkawasi, Cusco, Peru

    Sources
    Variety · process
    SL-9Washed; dried on raised beds for 14 days
    Tasting notes
    Jasmine · Peach · Pomelo · Sencha
Sources