Julio’s methods are having a positive effect on his fellow coffee producers in the Cooperative. Just as the Ayni system of sharing work during the harvest of the farmers’ coffee is implemented, so too are the methods of processing shared and discussed amongst the farmers.

This makes Julio Chavez a role model for the production of specialty coffee lots in the area.

Flavour Notes: Dried Fruits, Apple, Cacao Nibs
Roasted For: Espresso
Producer: Julio Chavez
Located: Cusco
Varietal: Bourbon
Processing: Fully Washed
Harvest: September-November 2025

About Julio Chavez
Julio works mainly with the Arabica variety of Bourbon, with some Typica, which are highly regarded in the specialty coffee community and are harvested with care in Incahuasi. All varieties are separated at harvest to make micro-lots of each variety and this year we chose his Bourbon variety to create this unique farmer micro-lot. Julio Chavez has become a master of his art, consistently processing his Geisha Inca or SL9 lots with more complexity and nuance year after year. Controlled fermentation opens up the flavor notes to incorporate more of the cherry flavors whilst still producing a clean and mouth watering cup. The discipline in his process presented him with the second place in Peru Cup of Excellence in 2022. The members of each committee in the Incahuasi Coop share the same Inca ancestry and culture. Traditionally the Incas share the working processes amongst the community and today the members of the Inchuasi Coop still employ the methods of Minka -to share work on infrastructure in the community- and Ayni -to share work and collaborate between farmers on a day to day basis-. Through this collaboration of work the practices become refined amongst each farmer and perfected in the Inca tradition.