05/04/2026
Valleinca
Valleinca is a young but fast-growing organization working with coffee producers in the southern regions of Cusco and Puno, Peru. In just eight years, they’ve built strong relationships with over 400 farming families, supporting more than 700 households along the way. Most of these farmers work on small plots of land, growing a mix of classic varieties like Typica and Bourbon, alongside standout options like Inca Geisha also known as SL9.
The coffees coming out of this network cover a wide range—from reliable, everyday lots to more refined microlots suited for competition. A lot of care goes into how these coffees are processed, with producers constantly improving and experimenting to bring out the best in each harvest. The three coffees we sourced are all standouts.
Beyond quality, Valleinca is also focused on the bigger picture. They’re involved in reforestation efforts, promoting more sustainable farming practices, and helping the next generation of producers build a future in coffee. It’s all about creating long-term impact while continuing to raise the bar for what Peruvian coffee can be.
Familia Rudas Washed Bourbon (https://anthologycoffee.com/product/bourbon-washed-rudas-family/)
This small farm is currently in its third generation of stewardship from Rudas Family. Coffee cherries are selectively handpicked and processed on the farm. Coffee is then pulped, fermented and then washed for 36 hours in clean water sourced from the abundant local streams that crisscross the farm. Parchment is set on raised beds under shade, where drying is slow with regular raking, taking up to 18 days to fully dry.
We taste: Navel Orange, Plum, Olive, Merwah Grape.
Familia Bellota Washed Typica (https://anthologycoffee.com/product/typica-washed-bellota-family/)
The Bellota Family are first generation farmers but that has not stopped them from producing exceptional coffees. The farm is at 2000 meters producing a much cooler climate causing the cherries to mature much slower producing dense and complex fruit. This cooler climate also allows for an extended 40 hour washed fermentation. The cherries are then dried on raised beds for 20 days under shade.
Alina Milagros Solano Huayhua Washed Inca Gesha (https://anthologycoffee.com/product/inca-gesha-sl9-washed-alina-milagros-solano-huayhua-226g/)
Inca Gesha or SL9 is a new variety for us. When farmers of Peru first started identifying it, they drew strong comparisons to Geshas of the Americas. In fact when we first cupped it, it reminded us very much of mid-2000’s Geshas from Panama. Once the coffee was able to be genetically tested it was found that it wasn’t related to the Ethiopian Gesha plant but rather another Ethiopian Landrace variety, SL9. This coffee is extremely aromatic and tea like.
This particular one is grow at 2400 meters in a very remote area only accessible via an old wooden bridge. They use the water of the river it passes over to irrigate the farm. The clean river water is also used for the processing of this coffee. After cherries are picked and sorted, they are depulped and then washed for 36 hours allowing for germination to begin. Adding complexity in the cup. It is then dried on raised beds for 20 days under a shade canopy.
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