Feliciano Huayllas, SL9, Peru - Espresso

Feliciano Huayllas was one of the founding members of the Pacaybamba beneficio, which also became part of Incahuasi Cooperative. He was consistent in the traditional methods of farming passed down by the Incas, and adopted some processing methods taught by the cooperative. With these methods combined his geisha took the 11th place in the Cup of Excellence 2021. Tasting Notes: Peach Iced Tea, Lemon, Bergamot Varietal: SL9 / Geisha Inca Process: Washed. Dry Honey Ferment for 32 Hours Drying Method: Dried on raised beds for 10 days Harvest: September - November 2025 Information on this coffee & its production Feliciano gave us an introduction to the Pacaybamba beneficio with the president Abdon Haymani. Here we tasted coffees together and we were introduced to their system of traceability at this washing station. Clearly indicated is each farmer of the Pacaybamba Sector, together with their farm size and expected yield, and once quality controlled, the actual yield. It was great to see this system of traceability out in the open for all to see. You can also find Feliciano’s arabica coffee in the Amaybamba and Pacaybamba sector lot. Geisha Inka are the historical varieties of Geisha, or Ethiopian heirloom, that have been growing in the district for decades. They were widely neglected due to their low yield but now with the experienced quality management Feliciano is planting more of these wonderful varieties at even higher altitudes, producing excellent results and beneficial returns to the community. The members of each committee in the Incahuasi Coop share the same Inca ancestry and culture. Traditionally the Incas share the working processes amongst the community and today the members of the Inchuasi Coop still employ the methods of Minka -to share work on infrastructure in the community- and Ayni -to share work and collaborate between farmers on a day to day basis-. Through this collaboration of work the practices become refined amongst each farmer and perfected in the Inca tradition. Farming Amongst each producer in the Incahuasi Cooperative are shared methods of agroforestry. The coop provides agronomists in the field to consult with the farmers as well as providing knowledge and support on utilizing organic compost and fertilization. This is carried out twice a year for both the flowering and ripening of the coffee cherry. Weeding and pruning is carried out after the raining season from May to August. Due to the distinct dry season during harvest from September to December, irrigation is implemented from the many springs and water sources supplied by the distinct mountainous terrain. Many farmers separate their coffee plantations from their other agricultural production planting only shade trees in between the coffee plants. Mostly Indigenous species are planted for shade trees including cedro, tarco, robel and yanay. This helps to maintain the ecosystem and insect populations. Harvesting in the Incahuasi Valley is the latest in Peru due to its extremely high altitude and distinctly isolated climate in the south-west of Cusco. Ethiopian varieties start in September, and the harvest peaks in October with higher altitudes peak harvesting in November, and the latest pickings in December. Processing Whilst the distinct dry season allows for some natural coffee to be produced, the majority of coffee from the Incahuasi coop is a fully washed coffee. However, due to the very stable dry conditions and high altitude, the method of dry honey fermentation is used. Fully ripened cherries are picked and then floated in water before pulping to remove any unripe or insect damaged cherries. Once this sorting takes place the cherries are pulped into clean fermentation tanks where they are left to ferment without water in their own muscalage. The cool climate keeps this process stable with shortened fermentation times of 24-32 hours. Dry fermentation also reduces the impact of waste water on the surrounding enviroment. After the fermentation process the coffee is fully washed and laid to rest on raised drying beds. The coffee parchment is evenly turned 5-6 times a day in the cool climate approximatly 2000 meters above sea level. Drying in this altitude takes from 10 to 12 days to reach a stable moisture level of 10-11.5 percent. After drying the coffee is transported to the Incahuasi Cooperative headquarters in Andahuaylas where it is tested and graded for quality. This storage is above 2800 meters which is cool and very stable in humidity.