Cedrobamba Alta - Peru

Colectivo Cedrobamba Alta is a natural-process coffee from Peru's Cusco region, grown through the collective effort of nineteen families united under the Incahuasi Cooperative, in the shadow of the snow-capped Choqesafra mountain. Together they tend 27 hectares of coffee gardens at altitudes between 1,800 and 2,100 metres, guided by ayni and minca - ancient Andean traditions of reciprocity and communal work inherited from the Inca. Varieties Caturra, Typica and Bourbon ripen slowly in mineral-rich volcanic soil, cooled by afternoon breezes that slow cherry maturation and deepen sweetness.

Natural processing was reintroduced to Incahuasi in collaboration with Nordic Approach, after years of focusing primarily on washed coffees. Cherries undergo controlled fermentation in grain-pro bags before being dried at high altitude, where the slow process ensures clarity and consistency. The result is a cup scoring 86.5, where honeydew melon and grapefruit sweetness weaves through notes of stone fruit, raisins, dried berries and chocolate mousse with herbal caramel, closing with a long black tea finish.

Every cup of Cedrobamba Alta is a testament to how ancestral community values and careful modern processing can elevate Peruvian coffee to a new level.