Origin Information

11 members of Cooperativa Agraria Cafetalera Alto Urubamba LTDA (CAC Alto Urubamba) Elias Rojas, Julio Layme, Delia Mamani, Juan de Mata Aguilar, Aurelio Quispe, Maria Alvarez, Damiana Pucho, Cecilia Turpo, Fructuoso Huarancca, Maximiliano Chirinos, and Josefina Huaman
Bourbon, Caturra, Catimor, and Typica
Santa Ana, Echarati, Quellouno, Vilcabamba and Maranura, La Convención, Cusco, Peru
June - August
1750 masl
Clay minerals
Fully washed and dried in the sun

Background Details

Coffee from the Sacred Valley of the Inca has a ring to it that you might not soon forget. Not far from Machu Picchu, Cooperativa Agraria Cafetalera Alto Urubamba LTDA (CAC Alto Urubamba) works with 150 members who follow organic farm management practices attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort and float the cherries to remove damaged and less dense beans before depulping, fermenting, washing, and drying the coffee using their own micro-mills. After processing, the cooperative carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through CAC Alto Urubamba, which ensures traceability and quality control throughout the post-harvest process. CAC Alto Urubamba also provides producers with financing, training, and technical assistance to improve coffee quality. The cooperative strives to improve the quality of life for coffee producers and their families through internationally marketing coffee to gain improved premiums based on a reputation for quality and certification.