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We’re excited to celebrate five years of buying Agustin’s organic Bourbon, hailing from Huaynapata in Cusco, Peru.

The Producer

Agustin and his family are living very remotely, in an area called Huaynapata in the Yanatile district near Calca, a small town in Peru’s Cusco region. They have been here since 1975. To visit him on his farm we had to drive over some mountains at 4,500 metres, before descending to 2,150 metres where his farm, Finca Progreso, is situated. Due to the remoteness of the farm, when José or any team member from Valle Inca, the association with whom Agustin is partnering, wishes to visit or collect coffee, they must first visit Quebrada. There, at the local radio station, they transmit a message to Agustin as they have no other means of communication; hopefully he's within earshot of the radio! Luckily our trip was pre-planned, so Agustin knew to expect us, greeting us on arrival. He and his wife have a basic dwelling without plumbing, but solar panels to generate electricity and a wood burning oven in the kitchen. 

With mineral-rich black volcanic soil his 3-hectare farm boasts incredible agricultural conditions for coffee. Predominantly growing Red and Yellow Bourbon, Agustin explained that coffee produced above 1,650m in Peru sees both Roya and Broca become much less prevalent. Rise above 1,850m, however, and these two major threats are, thankfully, all but non-existent. However, humidity is an issue in Huaynapata, so Agustin lets his trees grow tall, pruning back any growth on the first metre of the trunk to allow better ventilation between the trees, reducing the chance of moulds. The resulting willowy three-metre trees are too tall to harvest normally, so workers, armed with a rope and hook, bend the trees as they pick. They have the same workers returning year after year at Finca Progreso, with only 5 or so needed during the peak of the season.

Their Approach

In processing their harvested coffee cherries, they first float in water to skim off the less dense fruit. Fed through a manual disc depulper to remove the seed from the fruit, the depulped parchment is then sieved to remove any coffee cherry skins. Experimenting in their approach to fermentation, they place the mucilage laden parchment coffee into GrainPro sacks and then seal in a plastic barrel. A tube allows for degassing, as the microbiome breaking down the coffee's mucilage produces CO2 during this stage. After 24-36 hours, the fermented coffee is washed before being put out to dry on their tiered, raised beds in a ventilated secadore (solar dryer). As well as coffee the family are growing passionfruit, chirimoyas and rocoto chilli peppers.

The Association

In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provide agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members, including Agustin, reliably place well in Peru’s Cup of Excellence competition.


Read more

Agustin Ccasa Ccoyo

Huaynapata, Yanatile, Calca, Cusco, Peru

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A complex, caramel sweetness like maple syrup drives a very moreish cup. Fruity notes of fig & greengage plums develop into frangipane & honeysuckle in the finish.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Agustin Ccasa Coyo at Finca Progreso

Harvest July to August, 2022

Process Manually depulped, fermented in airlocked barrels for 36hrs, fully washed, dried on raised beds in a ventilated polytunnel.

Variety Red & Yellow Bourbon

Region Huaynapata, Yanatile, Calca, Cusco

Country Peru

Altitude 2,150 metres

Arrival January, 2023

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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