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The relationships we develop with farmers are an ongoing process, which can take as long as two years before any coffee is marketed. We are usually invited to a farming community based on the reputation we have for paying sustainable prices. Initially we identify coffee farmers who have exceptional  coffees, or the ability to produce them. This includes cupping their coffees and making visits to farms to observe the growing, harvest and processing conditions.
Typically, most Peruvian farms grow good coffee, but have no financial motivation to harvest and process the coffee correctly. Our job is to educate the farmers on what steps in production they can improve on and evaluate the changes by the cupping new crops.
Once we are convinced of the quality that a community can produce we make a contract with the farmers for the production. Contracts are negotiated and signed, defining the purchase price, defect standards and moisture content. When we are assured that we will receive the product we begin the process of developing a logo for the coffee, which honors both the people and location that produces it.
The following are some of the coffees that we are presently developing with farmers in the hopes to introduce them to market in the near future:
 Café Inkaico
Obviously this coffee is off the ground, but we are continuing the development by evaluating and contracting with additional high altitude farms in the Cusco region.
Community Exclusive Cusco Coffees
There are several individual communities in the Cusco region that produce special taste characteristics worthy of being singled out. We would like to introduce these coffees as Exclusive Community Coffees --which means they come from one individual community (like Café Selvanica) rather than a regionally Collective coffee (Like Café Inkaico).
Regional Coffee from the Alto Mayo
In 2001 we developed relationships and evaluated farms from 15 separate communities in the Alto Mayo region. We would like to blend several of these communities together that have similar taste characteristics and introduce a Regional coffee to market from the Alto Mayo.
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