The Inkawasi Valley in Peru is a remote and challenging coffee-growing region, accessible only after a 16-hour journey from Cusco. Coffee is grown at varied altitudes, with harvests from May to November. Producers cultivate Typica, Caturra, Catimor, and Bourbon varieties using organic fertilizers and native shade trees. The community practices Ayni, a communal workshare tradition. Coffee is fermented and dried using traditional methods. Farmers also grow other crops for subsistence. The valley faces challenges like droughts, but farmers strive to make exceptional coffee in the extreme conditions.
