This coffee originates from what was once the Inca empire in Peru from the region of Cusco, in the Choqesafra valley of the Inkawasi district. Here the indigenous farmers follow in the footsteps of their ancestors working in harmony with the environment and mother earth. The coffees are grown under shade covering with close attention paid to the health of the soils and irrigation to help the coffee trees thrive.

Together the group encompasses 1000 members who on average handle 1.50 hectares of coffee. In each area there is a centralised processing plant where cherry coffee is collected in addition to pulping, fermentation, washing, drying and temporary storage, to later be transferred to the central warehouse, where sampling and physical and sensory evaluation are carried out by the quality analyst.

In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.