Kukipata Reserve

The Kukipata community of the Inkawasi Valley is one of the most remote and inaccessible coffee growing areas of Peru. It takes a challenging 13-hour drive through rugged switchback roads that traverse altitudes as high as 4,136 meters to get there from the closest large city, Cusco. 

The community of Kukipata started growing coffee in the 1960s and farmers here cultivate mostly Typica, Bourbon and Catimor varieties, utilizing self-produced organic fertilizers, the shade from native trees and an ancient Inca technique called Anyi, a practice of communal workshare, in their farming practices. The name Kukipata means “Abundant Moon” in Quechua, the local Indigenous language, and in addition to coffee, producers grow crops such as beans, corn, cassava and fruits for family consumption. 

The coffee harvest involves picking cherries at peak ripeness, after which they are fermented for 20 to 24 hours in open tanks and then dried for 10 to 12 days on solar dryers or raised beds. We are fortunate to offer this Gesha variety separation from Kukipata, which presents a sweet and complex profile with notes of stone fruit, citrus, berry jam and spice. 

Orders placed Monday - Thursday by 9am will be roasted and shipped the same day. Orders placed after our daily or weekly cutoff will be roasted the next scheduled production day. All online orders are shipped within 24 hours of roasting.