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Nomad

COMPETICIÓN PERÚ ALIPIO PALOMINO

COMPETICIÓN PERÚ ALIPIO PALOMINO

Regular price $51.00
Regular price Sale price $51.00
Sale Sold out

Notes:
LEMON
FLOWER
HONEY
NECTARINE
Harvest:
2023
Region:
PACAYBAMBA
EN EL VALLE
INCAHUASI,
CUSCO
Altitude:
2147 MASL
Variety:
GEISHA INCA
Process:
HONEY

 

One of our roasters went to a
tasting of very special coffees
from Peru and found this marvel
among so many other gems from
the exporter APU. A few days
later the whole team was amazed
with this Geisha Lot 24-19 from
Alipio Palomino, and now NOMAD
is very proud to present this
coffee in our Competition
category knowing that its
vibrant acidity with floral and
lemon lime notes, its elegant
and mellow body, and its fruity
character with notes of peach
and nectarine will not leave
anyone indifferent.
Finca Kuquipata has abundant
shade beneficial to the coffee
trees, especially the Geisha
varieties. The intact ecosystem
controls pests, with birds
indicating the ripeness of the
cherries. This discovery
influences other farmers,
increasing the quality of the
coffee. Geisha Inca,
historically but little used
because of low yields, is now
planted more at higher altitudes
with excellent community
results. Irrigation comes from
the Cohcosafera stream, an Inca
tradition.
The Inchuasi Cooperative uses
traditional Inca methods of
Minka and Ayni to collaborate in
community work. They share
agroforestry methods and offer
technical support to farmers.
Clearing and pruning is done
after the rainy season.
Harvesting in the Incahuasi
Valley is late due to the
altitude, starting in September
and culminating in December, and
most of the coffee is fully
washed with the dry honey
fermentation method due to the
dry conditions and altitude. The
ripe cherries are hulled and
fermented in clean tanks without
water for 24-36 hours. They are
then washed and dried for 10-12
days at altitudes of 1900-2100
metres. The coffee is
transported to the headquarters
of the Incahuasi Cooperative in
Andahuaylas for testing and
grading by quality.

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