Meet,

Dofan Wilian Patilla

FARM(S): Quillipata

MILL: Valle Inca

REGION: Corimayo, Cusco, Peru

COFFEE PRODUCTION: 8 hectares

PROCESSING METHOD(S): Washed

VARIETIES: Typica, Bourbon and Caturra

ELEVATION: 1,800 meters above sea level

 

 

HIS STORY

Dofan is one of 101 members of the Valle Inca cooperative. Nestled in the Yanatile Valley in the Department of Cusco in the south of Peru, Valle Inca functions as a producer group, where Prudencio Vargas Saenz, who manages the group, buys parchment from farmers, reinvesting premiums in the community’s infrastructure to help them continue to improve quality. Prudencio, who lives in nearby Calca and brings the benefits of his former experience as an agricultural loan officer, used to operate outside the aegis of a collective, but after years of running Valle Inca informally, he formalized the organization this year in order to gain organic certification.

ON THE MAP

Dofan’s farm in the Yanatile Valley in Cusco, Peru is an idyllic environment. The high elevations bring remarkable views and an ideal microclimate for harvesting some of the world’s most pristine coffee.

THE FARM

Born in 1969, Dofan has been producing coffee for 25 years on his farm Quillipata. The farm extends 8 hectares where 4 hectares are used to grow typica, bourbon and caturra variety coffee trees. The harvest period in this area is between July and August. Ripe cherry is picked then placed in a tank full of water to seperate defects. After separation, cherry is then depulped and fermented for 20 hours in water to remove the remainder of the fruit. Clean parchment coffee is dried on raised beds for 11 days on raised beds.

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