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 Remote Environment
The Café Inkaico and Café Amanecer farms are known for their remoteness and elevation (4,500 to 6,000 feet above sea level). Once the coffee has been purchased, it is a long and tedious journey back to Quillambamba, and eventually Lima. The coffee is transported over two mountain passes which are as high as 14,000 feet, and down deep canyons. Mountainous dirt roads without guard rails take a skilled driver to get the coffee safely to the coast.
Even though Cusco is half the distance to Lima then it is Moyabamaba (where Café Selvanica comes from), the cost of hauling the coffee through the rugged Andes of southern Peru is twenty percent more expensive than the journey from the north. In fact, it is more costly than shipping a container of coffee from Lima to Seattle!
Coffee Production
Cusco coffee production differs in comparison with the Café Selvanica estate. The fermentation time is extended due to lower temperatures and less humidity, which slows the rate of fermentation. The shade grown canopy is also different. Café Selvanica has a single canopy, whereas Café Inkaico and Café Amanecer have a multi-layer canopy. Elevation at Café Selvanica is at 3,000 feet, whereas Café Inkaico's and Café Amanecer's average elevation is 5,000 feet. These environmental factors create unique taste characteristics from each farm and location.
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