Julio Chavez

The Incas built in Cusco an enviable, rich culture, leaving behind long legacies in ancestral knowledge, traditions, and crops. Many of the communities we receive coffee from in Peru are microcosms of this left behind culture. The coffee growing families within Cusco speak Quechua, the indigenous language, and within that language is “minka,” a word for the collective effort of community members helping with tasks or projects; in this case, coffee farming, harvesting and processing is the work. Julio Chavez’s farm San Sebastian sits at 2400masl in the La Convencion province. This Gesha lot from him has been dried on African style beds for 10 days after depulping. With notes of meyer lemon, jasmine pearls, and dates, this gesha is a sign of the quality coming out of Cusco. We’re sure to see more lots where this came from.

San Sebastián, the farm of Julio Chávez, sits at a staggering height of 2.400 meters above sea level under the peak of Mount Choqesafra. The mineral-rich volcanic soil is the heart of a vibrant and diverse ecosystem in which Julio’s farm thrives. The unique intersection of incredible altitude and fertile land is the perfect canvas for Julio to create a fantastic gesha. An incredibly dense coffee, year after year we find it to be loaded with bright florals and crisp citrus.