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Madre Superiora Coffee Roasters

VICTORIA ATAO

VICTORIA ATAO

Regular price €22,50 EUR
Regular price €13,20 EUR Sale price €22,50 EUR
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VICTORIA ATAO


Origin: Cusco, Peru
Producer: Eudis Orosco
Altitude: 2230 m.a.s.l
Variety: Geisha
Flavors: Floral, Bergamot, Kiwi
Roasted for: Espresso, Filter
Process: Washed

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Eudis Orosco and his wife Victoria Atao manage their farm with a deep respect for nature. They preserved most of the ancient trees in the forest to provide shade, with minimal clearing to plant the coffee, thus creating a diverse and balanced ecosystem where the coffee plants can thrive. Eudis explained to us how the traditional Inca agroforestry methods follow the lunar cycle, from planting new trees to their harvest. Ecosystem management is the management of life itself, and this balance is what brings great rewards to agriculture.

Victoria and Eudis have a strong partnership on their farm, or chacra, where they have two main areas with Geisha varieties. These two plots are harvested separately and processed at different times. Although they work together, each leads their own batch, resulting in surprising variations in the outcomes. It seems that during fermentation, Eudis introduces more fruity notes from the coffee cherries, while Victoria achieves a cleaner cup, highlighting the crisp, fresh flavor characteristic of Geisha varieties.

Geisha Inka are the historical Geisha varieties, or Ethiopian heirlooms, that have been grown in the district for decades. They were largely overlooked due to their low yield, but now, with Eudis and Victoria’s expertise in quality management, they are planting more of these wonderful varieties at even higher altitudes, achieving excellent results and benefits for the community.

The members of each committee at the Incahuasi Cooperative share the same Inca ancestry and culture. Traditionally, the Incas shared work processes within the community, and today, the members of the Incahuasi Cooperative still employ the methods of Minka—to share the work on community infrastructure—and Ayni—to share labor and collaborate among farmers on a daily basis. Through this collaboration, practices are refined among farmers and perfected following Inca tradition.