Incan Natural

Incan Natural coffee is roasted slowly to highlight its sweet fruity notes. It is grown in the village of La Convención, Cuzco, high in the Andes Mountains of Peru.

Partner - Producer / Co-op Information

  • Farms are sacred to the Incahuasi producer-partners 
  • Most producer-partners in this co-op harvest using a traditional system called ‘ayni’ or reciprocal work. This means that work-in-kind is exchanged between neighbours, and special food and drinks are provided in turn by each hosting farm.
  • The concept of ‘ayni’ goes beyond just cooperation amongst people; it also recognizes the mutual and beneficial relationship humans have with nature and the universe.
  • Traditionally, these harvest gatherings conclude with farmers giving thanks to the Earth Goddess, Pachamama.
  • Incahuasi has over 380 producers, with approximately one quarter of these being women.
  • Social premiums from the coffee sold through SPP Certification are put towards reforestation and soil erosion programs.

The Brewmaster Says:

Incan Natural coffee is roasted slowly to highlight its sweet fruity notes.
Natural processing is the oldest method of processing coffee. Unlike other coffee processes, where the fruit is removed from the bean shortly after it is picked, natural coffee is dried with the fruit still intact. This gives time for natural fermentation and the flavours of the cherry to penetrate the bean before it is removed. The drying process can take up to 4 weeks and during this time producers meticulously turn and sort the fruit by hand to ensure they export only the best quality coffee.

Flavour Description

rich, with berries & brown butter

  • Product



  • Incan Natural