Peru Salkantay is a lot from the cooperative of Huadquina in the La Convencion Valley Province of Cusco, Peru. The community sits at the base of the Templo de la Luna, a collection of ancient Incan ruins on the Urubamba river. Twenty-three producers contribute to Huadquina, which has been in operation since 1964. They are very far off the beaten path, and as a result the quality and potential of the region had gone unrealized until recently. To reach the community it is a full twelve-hour drive from town while navigating various landscapes lying at 1750-2200 meters above sea level.

The members grow high quality coffee varietals (Typica, Bourbon, and Caturra) and deliver their coffee to the fair trade organic certified mill. After being depulped, the coffee is fermented for 15- 20 hours in clean water, washed, and then dried in greenhouses for 15-18 days.

This is a wonderfully pleasing cup of coffee characterized by its full, silky body. Dial into butterscotch and cherry mousse by starting with a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.