Finca Cedruyoc lies in a jungle area in the province of Cusco, on a hill above the town of Yanatile at around 1850 masl. The farm is 2.5 hectares large and the terrain is steep and quite rocky. For Juan José Huillca, an agricultural technician by education, this poses no problem. He knows exactly how to take advantage of the location and puts his agricultural knowledge into practise to optimise both his terrain, Finca Cedruyoc, as the coffee product itself. An example of his soil treatment includes the creation of his own liquid fertilizer, or ‘bioles’, through anaerobic fermentation of on-site organic waste. His soil, trees and cherries (mainly high end, like this Geisha) greatly benefit from this concoction. Overall, the combination of the tough terrain (steep, rocky) and the environment (tropical) at such high altitude ensure a slow cherry development and higher sugar concentrations. The cup profiles that Juan José delivers are sweeter than most Geishas and really distinctive. We visited Huillca in January 2024 with our partners Sucafina and Valle Inca. 

This coffee was sourced through our importing partner Sucafina.