Valle Inca is a fair trade and organic washed Peruvian Bourbon varietal that sports a deep, caramelly and toffee sweetness which underlines a bold spice character and is balanced by brighter notes of cooked stone fruits. This roast really reminds us of an apricot breakfast pastry. This coffee is from a cooperative in Yanatile Valley, called “Valle Inca”. What started as more of an informal farmer group headed by one of the local coffee farmers, has this year formalized their cooperative status. The farms in this mountainous region span an altitude range of 1700 to 2000 meters above sea level. Farmers harvest and process their own coffees at home, or on shared milling equipment, dry their coffee, and then sell as “parchment” to the coop (this refers to the green coffee still in the protective parchment layer, that will be removed when sorted at the dry mill). Valle Inca membership has quickly grown to more than 100 farmers, and this particular 34 bag lot is made up of coffees from a small hand full of coop members. “Villa de Zamora” is another name for the nearby capital city of Calca.