Coffee Discounts

Farm: Finca El Progreso
Producer: Bilibran Tello
Region: Cusco, Peru
Variety: Geisha and SL09
Process: Washed
Altitude: 2300 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Camellia, Sugarcane
Flavor: White grapes, Sugarcane juice
Aftertaste:  White grapes, Sugarcane
Mouthfeel: Juicy and smooth

Processing:
Bilibran’s coffee is selectively hand-picked at peak ripeness. The process begins with a 48-hour “in-cherry resting” period, during which the cherries are spread on mats over raised platforms in the shade. This intentional stage allows for internal metabolic changes and controlled oxidation, enhancing sweetness and developing the coffee’s characteristic spicy complexity. During this time, the family performs a second manual sorting to remove any damaged cherries.

Once the 48-hour rest is complete, the cherries are density-sorted via flotation. After depulping, the beans—still rich in mucilage—are placed in GrainPro bags for a 48-hour anaerobic fermentation. This hermetic environment enables precise development of flavor precursors.

The coffee is then washed and moved to drying beds under direct sunlight, where it is frequently raked for 12 to 15 days. Finally, it undergoes a 3 to 5-week “reposo” period to stabilize the sensory profile and allow the spicy notes to reach full maturity.

About the farm:
In Acconcharcas, Cusco, a new generation of growers is transforming local coffee. Among them is Bilibran Tello Quispe, who manages his farm, El Progreso, at an exceptional altitude of 2,300 masl, evolving his father’s traditional legacy into specialty coffee.

His journey began with a focus on Geisha, but he later discovered a fortunate surprise: through the organic exchange of seeds among neighbors, SL-09 (known as “Geisha Inca”) had also taken root in his fields. Motivated by improved financial returns, Bilibran reinvests his earnings into infrastructure to optimize wet milling and drying. His work is grounded in ancestral values—he practices Ayni, a system of mutual aid, and Minka, collective work for the community. With total dedication, Bilibran ensures his coffee reflects the unique high-altitude quality of Inkawasi.

Farm: El Proceso Estate
Farmer: Stiven Vargas Rojas
Region: Planadas, Tolima, Colombia
Producer: Jorge Elias Rojas Vásquez
Variety: Chiroso
Process: Washed
Altitude: 2050 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Floral, Stonefruits
Flavor: Apricot, Lemon
Aftertaste: Green Tea-like
Mouthfeel: Silky and Smooth

Processing
This microlot is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in Planadas, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.

After that, the coffee is laid out on drying beds under marquesinas. It’s moved 2–3 times a day to dry evenly, and boom—milled at facility at Desarrolladores de Café. The result? A floral, fruity Chiroso with character.

Farm: Finca Las Palmas
Producer: Abelardo Alvear
Region: Pitalito, Huila, Colombia
Variety: Bourbon Aji
Process: Washed
Altitude: 1840 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000

Aroma: Tropical Fruits
Flavor: Kiwi, Berry-Like
Aftertaste: Dried Mango
Mouthfeel: Juicy

Processing:
The process begins with selective harvesting of cherries at optimal ripeness. The cherries undergo an anaerobic fermentation in sealed bags for 30 to 38 hours, depending on climate conditions. After depulping, the coffee enters a second anaerobic fermentation in tanks for approximately 80 hours. A light rinse follows, and the coffee is then patio-dried for about 21 days.