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Cusco has been the scene of great cultures such as the Inca, which built impressive citadels in it and have left its people a valuable legacy of ancestral knowledge, traditions, diverse seeds and more. But also the geographical and climatic conditions make Cusco an excellent agricultural region. See the more than 3000 varieties of native potatoes and other tubers, preserved to this day by communities recognized as heroes of the security and food sovereignty of their people. However, this land is also suitable for more tropical crops, such as coffee. Coffee from Cusco has been on the rise and it is expected that it will continue to win recognitions that value the efforts of coffee families from there.

Such is the case of Hugo Pareja and his wife Flor Lopez, a young married couple who, guided by the coffee tradition of Hugo's mother, have made coffee his main livelihood. Hugo has been growing coffee on his own farm since he was 17 years old and now at 40, he shares this work with his wife and his three children. Initially, they cultivated Typica variety, but 7 years ago the cooperative which they are members of gave them a new coffee seed that was well known for its quality but without even sharing the name. After 3 years when they harvested their first coffee cherries, the cooperative gave him the good news that their coffee had a very good cup score that could even get better, so they gave them more seeds and training to continue improving their processes. Assistance from the cooperative also included knowledge on how to improve selective picking and monitor fermentation so that they could get the most out of their beans. Over time Hugo and Flor have become aware of the potential they have growing this new variety that they now know very well: Geisha. They have set up their own nursery of 1000 geisha seedlings that they hope to plant on another 0.75 hectares in March. It is believed that the original Geisha seeds got cross-pollinated with other varieties from the same area, creating what they have named the “Inca Geisha”, a mutation of the Geisha variety that is unique to this particular environment. Keeping all the stunning flavors of the Geisha but not corresponding 100% genetically with it.

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