This coffee is produced by members of the Incahuasi cooperative in Peru - Eudis Orosco and his wife Victoria Atao. 

Crisp and juicy, tropical fruit notes

They manage their farm with a high regard for nature, keeping most of the old forest trees for shade with minimal clearing to plant the coffee, producing a diverse and balanced ecosystem for the coffee plants to thrive. Eudis has explained how the traditional Inca methods of agroforestry follow the moon, from the planting of the new trees to their harvest.

Victoria and Eudis have a great partnership on their farm, or chacra, where they have 2 main areas where they have Geisha varieties. These two plots are harvested separately and produced at separate times, and whilst working together, each takes the lead over their own lot with a surprising variation of results. It seems to be in the fermentation where Eudis tends to introduce more fruity notes from the coffee cherry whereas Victoria has a more clean cup reflecting the clean and crisp flavour notes of the Geisha varieties.
Whilst the distinct dry season allows for some natural coffee to be produced, the majority of coffee from the Incahuasi coop is fully washed. However, due to the very stable dry conditions at high altitudes, a method of dry honey fermentation is used for this particular lot.

When using this process, fully ripened cherries are picked and then floated in water before pulping to remove any unripe or insect damaged cherries. Once this sorting takes place the cherries are pulped into clean fermentation tanks where they are left to ferment without water in their own mucilage for 36 hours. After fermentation the coffee is fully washed and laid to rest on raised drying beds.