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Chavez Estate - Anaerobic Sl9, Lot #2

Chavez Estate - Anaerobic Sl9, Lot #2

From Cusco, in the province of Amaybamba - Inkawasi, The Chavez Family brings us their Anaerobic Washed SL9.
 
  • Altitude: 2145 masl
  • Farm: The Chavez Estate
  • Location: Hatumpampa, Inkawasi - Peru
     
Comunidad nueva florida en Hatumpampa, right next to the Choquesafra Mountain - Aproximate coordinates: 13°15'17.0"S 73°17'21.0"W
 
"We are proud to bring four SL9 lots from the Chavez Estate to the US market and to help promote the name and work of this remarkable family...  " 
 
Fragrance/Aroma and Flavor:
Floral Rose, with licorice and some spices. Very sweet brown sugar and coffee blossom. With a fragrant and elegant sweet base.
 
Aftertaste:
Floral and sweet, medium finish. 
 
Body:
Silky body.
 
Acidity:
Big juicy acidity.
 
The Chavez Estate – Inkawasi, Peru
 
The Chavez Estate is a third-generation family farm led by Ricardo and Virginia Chavez alongside their three children, Raquel / Jhenrri / Richard. For more than ten years, the family has been cultivating Geisha Inka (SL9). In 2025, their work was recognized with a fourth-place finish in the Cup of Excellence, a testament to their long-standing dedication to quality.
Located in the Comunidad Nueva Florida of Hatumpampa, Inkawasi. The estate benefits from an exceptional terroir, proven seed genetics, and meticulous post-harvest management. We previously worked with their aunt, Paulina Chavez Maytan, and are excited to continue building a long-term relationship with this extended family in Inkawasi.
 
There are two key aspects that make the Chavez Estate especially noteworthy: 

First, the family’s SL9 seed stock can be traced directly to established SL9 plants in Inkawasi. The plant structure, seed characteristics, and cup profile all align with expectations for this variety. While genetic testing has not yet been conducted, the local cooperative will be working with the Agricultural University of Ayacucho to begin genetic testing. The Chavez Estate is expected to be among the first to receive this certification next year.
 
Second, the estate operates under a clearly defined family structure. Ricardo and Virginia oversee all farm operations of the finca. Rebecca and Richard manage harvesting and post-harvest processing at the beneficio area. Jhenrri Chavez is responsible for quality control and agricultural innovation, applying practices gained through his current work with the Inkawasi cooperative. Together, the family manages several interconnected plots under the umbrella of the Chavez Estate.
 
In 2025, the family entered the Cup of Excellence under Jhenrri Chavez’s name, representing the entire estate.
 
We are proud to bring four SL9 lots from the Chavez Estate to the U.S. market and to help promote the name and work of this remarkable family. We hope these coffees are well received and that this marks the beginning of a sustainable, long-term partnership.
 
Additional Information: 

Jhenrri now spearheads day-to-day operations. He is 35 years old and lives in Amaybamba, Inkawasi. The family has been cultivating Geisha Inka for ten years and planted additional seeds five years ago, resulting in approximately two hectares of this variety. In total, the estate comprises six hectares of planted coffee.
 

  • Post harvest processing

    There are four SL9 lots from the Chavez Estate. All lots share a selective harvesting approach and undergo no fermentation in cherry prior to depulping.

    Lot #1
    After depulping, this lot was fermented in mucilage for 10 days inside a ceramic pit at the washing station, covered with a tarp. It was then briefly washed and laid out to dry.

    Lot #2
    Following depulping, this lot was fermented in mucilage for approximately 30–35 hours in the same ceramic pit at the washing station before washing and drying.

    Lot #3
    This lot is the same coffee and process as Lot #2 but comes from a different harvest date. It was fermented in mucilage for approximately 30–35 hours prior to washing and drying.

    Natural Lot
    For the natural process, the cherries were washed to reduce surface bacteria, then fermented inside GrainPro bags (approximately 20 kg of cherry per bag) for seven days. The bags were laid on their sides and flipped every eight hours. This lot is the same coffee and process that placed fourth in the Cup of Excellence, its just a later harvest.

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