Grown in the remote community of Tablahuasi, in the Ocobamba district of Cusco, this washed coffee reflects both the landscape and heritage of the region. Tablahuasi, meaning “place with houses made of wood” in Quechua, is home to around 40 smallholder producers cultivating Typica, Caturra, Bourbon, and Catimor varieties on small plots of land.
These producers are members of Valle Inca, a collective led by Prudencio Vargas Saenz, whose vision has transformed the region’s coffee economy — creating higher quality, stronger connections, and better outcomes for farming families.
In the cup, Tablahuasi Reserve offers notes of tart cherry, milk chocolate, and raisin — a vibrant, balanced profile that celebrates the harmony of culture, climate, and craft.