Yes we can. If you know what Peruvian Coffees you want to source, we can provide a logistics only service.
For more information about this service and how it works, including financing, email hello@khipucoffee.co.uk
Quantity Available
x7 15KGLocation
Torreblanca, Yanatile, Calca, CuscoAltitude
1800-1900mVariety
GeishaProcess
Natural (Anaerobic, Extended Fermentation)SCA Score
88Flavour Profiles
Peach, Lemonade, Green TeaHarvest Period
July - September 2024Certifications
N/AAlexander Robles Loayza is a dedicated coffee producer from the mystical and beautiful region of Cusco. Along with his family, he transformed their farm, Finca La Trinidad, from conventional coffee farming to growing specialty coffee after exploring and learning about the craft from their friends and neighbours, La Margarita Coffee Reserve.
Inspired by his first encounter with the Geisha variety in 2019, Alexander’s passion for planting high-quality varietals and delving deep into coffee processing has blossomed their coffee to now being exported and achieving those much desired premiums.
This family-run project is led by Alexander and his brother Hector, under the guidance, and named after their mother, Trinidad Leonor Loaiza (in the picture).
Finca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai, and a newer experimental varietal, Sidra, which will have its first harvest in 2025.
In addition to coffee, the farm is home to various crops like bananas, cassava, and other fruits that have been planted by design to preserve the soil health and biodiversity. Alongside the crops, they have native tree species that provide shade to the coffee trees and promote a diverse ecosystem on the farm.
Alexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19.
After this stage, the coffee is carefully dried under shade for 45 to 60 days, a slower process that ensures the beans retain their delicate flavours and moisture balance. This extended drying period allows the coffee to develop its full flavour profile before being milled at a central processing station near to their farm.
They are passionate about quality and sustainability. They want roasters to know that every cup of coffee from Finca La Trinidad is the result of years of dedication to learning, experimentation, and improvement. Alexander’s deep connection to the land and his love for specialty coffee continue to drive the farm’s mission: to grow exceptional coffee that reflects the unique conditions and biodiversity of their home.
We found one another on Instagram and were aware that the area of the farm was known for some of Cusco’s finest coffees. After learning more about their farm, varietals planted, processing methods, and agricultural practices, we were convinced the coffee would be great. After trying samples, it all matched up and we were happy to start working together.
Alexander and family are quite new to specialty coffee and to taste the quality so early on gives us immense confidence in the potential of their coffee and the relationship going forward. This is the first time this coffee is available in the UK & Europe and we managed to secure all that was available from this process and harvest.
