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Organic Peru Inispata y Machayniyoc


Rich & Balanced 

Notes of Mandarin, Milk Chocolate & Caramel

Sweet citrus notes of mandarin orange are immediately followed by a abundance of candy-like flavors like caramel and milk chocolate.




Producer: Mario Villano

2125-2265 Meters
Caturra, Typica, Bourbon, Local Hybrid
Depulped and dry fermented for 36 hours, dried on raised beds
August - November 2023
Uchupucro Sector, La Convencion District

What We Love

Mario Villano’s coffee has captured the exceedingly delicious flavors of the Incahuasi Valley. In the cup, we taste sweet citrus notes of mandarin orange, alongside candy-like notes of caramel and milk chocolate. This coffee is truly an all-day drinker with easy-going and balanced flavors that capture what we love most about southern Peruvian coffees.

About the Farmer

Over the last several years we’ve formed an incredible sourcing partnership with the San Fernando Cooperative. Based in Amaybamba, Peru, the San Fernando Cooperative produces an array of delicious coffees. They range from the reliable, chocolaty coffees used in our most popular blends like Driftless to the very distinct and complex single-farmer micro-lots like this selection from Mario Villano. 

Mario’s coffee comes from two separate plots, each identified with names from the Quechua language. The first is Inispata, which roughly translates to “a grassy plain.” The second is Machayniyoc, which translates to “a small cave.” These names reflect the stunning natural landscape and features of the area.

The Uchupucro sector, where Inispata y Machayniyoc is located, is surrounded by dense forests and lush vegetation. The Belen and Mapillo Chico rivers flow from the peaks of the Andes down into the valleys of Incahuasi below and run right next to the farm. Mario has cultivated coffee for 50 years, beginning as a youth, working on both his grandparent's and parent's farms. Many years ago, this area was quite dangerous, with local armed forces terrorizing and extorting farmers like Mario. For years, this situation greatly hindered agricultural development and increased hardship for smallholder farmers. Thankfully, today this area is very peaceful, and farmers like Mario now have access to high-value markets for their coffees. 

About the Coffee

One of the distinguishing features of southern Peru, and specifically the Incahuasi Valley, is the intense and unforgiving growing context. For generations, farmers like Mario Villano have cultivated coffee amongst the rugged foothills of the Andean mountains. This region is arid nearly all year, which, paired with exceptionally high elevations, creates an array of challenges for farmers to cultivate healthy trees. 

To combat these challenges, Wonderstate and our importing cooperative donated funds to the San Fernando Cooperative to supply farmer members with the materials needed for irrigation. By pulling fresh water from the adjacent rivers fueled by the Andes, farmers can now provide their thirsty trees with the water needed to successfully cultivate and maintain the yearly harvest.

This specific selection from Mario Villano’s farm underwent a traditional washed method, which captures the distinct flavors of the growing context. This lot is comprised of the Typica and Bourbon varieties, as well as a local un-named hybrid propagated by the cooperative. These classic heirloom varieties have the unique ability to absorb the flavors and aromas generated by the rough and dynamic growing context of the Incahuasi Valley. This appears as a rich citrus tone, alongside the deep and balanced candybar-like flavors. Think chocolate, nougat, and caramel, all wrapped up together to deliver a sweet and satisfying flavor in the final cup.

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