Finca Churuyoc is owned and operated by Juan Cancio Quispe and is located in the Challabamba subregion of Cusco, Peru. The team starts handpicking red and ripe cherries before sunrise. All processing is done on Finca Churuyoc. Once picked, the cherries are floated to remove the underripe or defect ones before depulping. Afterwards, they are fermented for no less than 36 hours and washed with clean water before laid out to dry on covered, raised wooden beds. The parchment is raked frequently by hand to ensure an even drying process, which lasts approximately 19 days. This lot is a 100 % Typica variety, meaning larger beans, tall plants and great cup potential, but the farmer inevitably puts himself at risk because it is very susceptible to diseases and a plant takes 4 years to produce its first cherries. Typica thrives at higher altitudes, and this lot was grown at 2200 masl. The cup quality is excellent so we thank Juan Cancio Quispe for his expertise and patience in producing and we hope he can continue to thrive so we can share more of his work with you in the next seasons.

Coffee is sourced through our importing partner Sucafina, who work closely together with Valle Inca, a cooperative in the Cuzco region of Peru, run by Jose Prudencio. Valle Inca gives the local farmers a national and international market for their coffee, for which they receive service, (agricultural) aid, a fair price and the necessary premiums for cup quality. MOK visited Valle Inca in early 2024.