Wilson Mamani Contreras and his wife are dedicated young producers who run Finca Carmenpata in the department of Cusco. The farm, located near Mesapata, is extremely difficult to access: a six-hour drive and a two-hour walk to the plantation. Fortunately, the high altitude also has its advantages:

the cool climate is particularly favourable for varieties such as Geisha and Bourbon. The coffee trees are grown in the shade, cared for with homemade compost, and the harvest is selectively handpicked. Wilson’s work is also supported by the organisation Valle Inca, which has contributed to the

development of his processing knowledge and to the management of climate challenges. The harvested coffee cherries are processed the same day, and the seeds, covered in sticky mucilage, are then dried on raised beds for 16 days, with regular turning.