Farm info

This community lot comes from the Campesino Community of Yuracmayo, a new origin within the Café Orígenes portfolio. Yuracmayo is a small, remote highland community that only gained road access in 2025. Located in the buffer zone of the UNESCO World Heritage–listed Manu National Park, the 18 indigenous Quechua families behind this lot have cultivated the land for centuries, growing fruits, maize, and potatoes long before the rise of the Incan civilization. 

Coffee arrived in Yuracmayo during the 1950s and 1960s, and today most families have been producing coffee for nearly three generations. Closely connected to our flagship community, Mendosayoc, Yuracmayo’s producers have historically walked several hours to participate in training and workshops there. This commitment to learning and collaboration has led to a notable improvement in both cup quality and consistency over the past year. 

While production volumes from Yuracmayo will likely remain limited, the community is quickly establishing itself as a benchmark for quality, dedication, and reliability within the cooperative.

This community lot is composed of Typica (60%), alongside Catimor, Bourbon, and Caturra, and is processed using a traditional washed method. After pulping, the coffee undergoes a 24-hour wet fermentation in ceramic tanks, during which floaters and defects are carefully removed prior to washing. Drying takes place primarily on raised beds and lasts between 6 and 12 days, depending on weather conditions.