Peru Cafe Origenes

Producer Name Alejandro Condori Choqque and Cleofe Consa Ttito
Farm Name Pisunayniyuq (Quechua for “Place of the Pisunay Tree”)
Cooperative Origins of the Lacco Valley Coop (Café Orígenes)
Municipality Calca
Department Cusco
Region Cusco

Sun Exposure Shade Grown
Farm Size 5 hectares with 3 hectares dedicated to coffee
Altitude 2,083 masl
Latitude -12.769402
Longitude -72.009597

Variety Typica
Process Washed
Fermentation Dry 24 Hours
Drying Raised beds in a covered greenhouse

Harvest Year 2025

Flavor Caramel, Marshmallow, Vanilla, Milk Chocolate, Cherry, Orange
Descriptors Coating, Sweet, Rounded

About this coffee Three years ago, after participating in market research focused on how indigenous Quechua farmers might gain access to North American coffee markets, we were introduced to the Origins of the Lacco Valley Coop (Café Orígenes). Through that process, we learned about their work, their dedication to stewarding the land, and their commitment to improving farmer pay alongside cup quality—as a result we became deeply excited by the idea of buying their coffees. Now, as our purchasing and relationship enters a third year, that early enthusiasm has grown into a meaningful, ongoing partnership.

Alejandro and Cleofe’s families have farmed coffee for multiple generations and are founders of the Lacco Valley Coop, which today includes 40 families farming in the remote Mapacho River basin. There is no road to these farms—everything must be carried on a two-hour walk from the main road, and mules transport harvested coffee up steep hillsides to waiting trucks that bring it to the mill. That first year of partnering marked the first time their coffee was being sold in external markets under their own name and identity.

Alongside helping farmers gain access to international markets, the Lacco Valley Coop supports the indigenous Quechua communities who serve as guardians of the critical UNESCO World Heritage Site Manu National Park. The cooperative is also investing in soil health, farm renovation, and irrigation projects to improve production, with the goal of tripling farmer incomes over the next five years.

The processing of the lots done by Ale and Cleofe is rather simple. Coffees are sorted, and then sit overnight before pulping. Once pulped, clean water slowly runs from a hose through the mucilage coated cherries until the water runs clear. The result is a gorgeous, classic Typica with a refined elegant sweetness.