Farm info

This washed lot comes to us through our sourcing network in southern Peru and represents coffees produced by growers from the Campesino Community of Otocani, a remote highland area located in the buffer zone of Manu National Park. Due to the region’s challenging geography, access to the community remains limited, and during harvest coffee is often transported by mule from farm to the nearest road, reflecting the small-scale and labor-intensive nature of production in the area. 

Coffee farming in Otocani is largely carried out on small family-managed plots, where producers primarily cultivate Typica, a traditional variety well adapted to the local high-elevation conditions. This variety contributes to a cup profile that is characteristic of Cusco coffees: clean, structured, and balanced. 

After harvesting, cherries are selectively picked and processed using the traditional washed method. The coffee is pulped, fermented to remove mucilage, thoroughly washed, and then dried to stable moisture levels before being prepared for export. 

While production volumes remain modest, Otocani’s growers emphasize careful harvesting and traditional practices that prioritize consistency and cup clarity. Despite logistical challenges, the community has become a reliable source of classic washed coffees that reflect both the region’s growing conditions and the producers’ long-standing experience cultivating Typica.

This coffee is processed as a traditional washed lot. After pulping, the coffee undergoes a 24-hour wet fermentation in ceramic tanks, with floaters and defects removed before washing. Drying is carried out primarily on raised beds, taking between 6 and 12 days depending on weather conditions.