WALLWAYOQ
JUAN PABLO LUQUE VARGAS
8
High in the mountains of Inkawasi, province of La
Convención – Cusco, lies El Wallwayoq Farm, located at
2,230 m a.s.l., at the foot of the imposing Choquesafra glacier.
Surrounded by a privileged natural environment and diverse
microclimates, this farm is a perfect setting for the cultivation
of specialty coffees.
For six years, we have been working with the Geisha variety,an
endeavor born from the desire to improve quality, and one that now
fills us with pride thanks to the excellent results in the cup: a
coffee with elegant aromas, silky body, and a sweet finish.
Our management is 100% organic and sustainable because we believe
in caring for the land that sustains us and in leaving a legacy for
future generations.
Selective harvesting begins in July and is carried out with the
help of the community through the ayni system, an ancestral
practice based on mutual aid. Each cherry is picked with care,
knowing that every bean reflects our family’s effort and
dedication.
This year, climate changes brought new challenges, delaying coffee
ripeness and affecting drying, but we remain steadfast with the
same passion as always: to produce a coffee that expresses the
essence of Inkawasi and our love for the land.
General Information
Sensory and Jury Scoring Summary
About the Farm
High in the mountains of Inkawasi, province of La
Convención – Cusco, lies El Wallwayoq Farm, located at
2,230 m a.s.l., at the foot of the imposing Choquesafra glacier.
Surrounded by a privileged natural environment and diverse
microclimates, this farm is a perfect setting for the cultivation
of specialty coffees.
For six years, we have been working with the Geisha variety,an
endeavor born from the desire to improve quality, and one that now
fills us with pride thanks to the excellent results in the cup: a
coffee with elegant aromas, silky body, and a sweet finish.
Our management is 100% organic and sustainable because we believe
in caring for the land that sustains us and in leaving a legacy for
future generations.
Selective harvesting begins in July and is carried out with the
help of the community through the ayni system, an ancestral
practice based on mutual aid. Each cherry is picked with care,
knowing that every bean reflects our family’s effort and
dedication.
This year, climate changes brought new challenges, delaying coffee
ripeness and affecting drying, but we remain steadfast with the
same passion as always: to produce a coffee that expresses the
essence of Inkawasi and our love for the land.
