FARM TRES CEDROS / ALBINO IBIAS ORTEGA
High in the remote community of Anccocharcas, in the Inkawasi district of La Convención
province, in the heart of Cusco, lies Finca Tres Cedros. At 2,250 meters above sea level,
surrounded by mist-covered ravines, volcanic soils rich in organic matter, and a unique
biodiversity, Albino Ibias Ortega and his family grow coffee as one tends to a living legacy. This
farm is more than a plot of land—it’s a testament to a vision that blends ancestral Cusqueñan
traditions with cutting-edge experimentation.
The farm takes its name from three towering native cedar trees that stand like timekeepers
above the ravine. Under their shade, Albino cultivates two varieties that have marked a turning
point in his journey as a coffee producer: SL-09, known for its adaptability to high altitudes and
expressive profile, and Gesha, an elite variety that demands meticulous care but rewards with
an extraordinarily elegant cup.
Albino’s commitment to quality begins at the source. Harvesting is done manually and
selectively—only perfectly ripe cherries are picked. Each variety then undergoes a carefully
refined process:
• The SL-09 is double fermented: 48 hours in cherry and 24 hours in mucilage.
• The Gesha undergoes a 36-hour fermentation, a technique Albino has
perfected over the years to highlight sweetness, floral complexity, and cup clarity.
Drying takes place on elevated African beds, well-ventilated and exposed to the high Andean
sun for 25 days. This slow, deliberate drying process gives the beans a refined structure and
excellent profile stability.
The results speak for themselves.
• The SL-09 offers a vibrant cup, with tropical, fruity, and floral notes, juicy
acidity, and a creamy body that comes together harmoniously.
• The Gesha, grown under constant mists and dramatic temperature shifts,
reveals a delicate cup with notes of jasmine, bergamot, and peach, a silky texture, and a clean,
lingering finish.
Albino doesn’t just grow coffee—he cultivates identity, landscape, and time. His farm
represents the spirit of Inkawasi: hard work, deep connection to the land, and the ambition to
reach the world without losing who you are. Today, coffees from Tres Cedros are beginning to
draw attention beyond Peru, carrying not just an exceptional flavor profile, but the story of a
farmer who chose the hardest and most valuable path.
FARM TRES CEDROS / ALBINO IBIAS ORTEGA
At the top of Anccocharcas, a remote community in the Inkawasi district of La Convención province, in the heart of Cusco, lies the Tres Cedros Farm. At 2,250 meters above sea level, surrounded by mist-shrouded ravines, volcanic soils rich in organic matter, and unique biodiversity, Albino Ibias Ortega and his family grow coffee like someone tending a living heritage. This farm is more than just a field: it is a testament to a vision that combines Cusco's ancestral traditions with cutting-edge experimentation.
At the top of Anccocharcas, a remote community in the Inkawasi district of La Convention province, in the heart of Cusco, lies the Tres Cedros Farm. At 2,250 meters above sea level, surrounded by mist-shrouded ravines, volcanic soils rich in organic matter, and unique biodiversity, Albino Ibias Ortega and his family grow coffee like someone tending a living heritage. This farm is more than just a field: it is a testament to a vision that combines Cusco's ancestral traditions with cutting-edge experimentation.
Albino's commitment to quality begins at the plant. Harvesting is selective and manual, with only the cherries at their peak ripeness picked. The coffee then undergoes a washing process with double fermentation in cherry trees for 48 hours and in mucilage for 24 hours for the SL-09. For the GESHA, a 36-hour fermentation, a technique he has refined over the years to highlight sweetness, floral complexity, and a clean cup. Finally, the coffee is slowly dried for 25 days on raised, well-ventilated African beds, directly exposed to the scorching sun combined with the cold of the Andes. This prolonged drying gives the bean a refined structure and a stable profile.
The results speak for themselves. Tres Cedros' SL-09 offers a vibrant cup, with tropical, fruity, and floral notes, juicy acidity, and a creamy body that blend harmoniously. It's a coffee full of character, expressive, and memorable. Meanwhile, GESHA, grown at extreme altitudes under constant fog and intense temperature changes, reveals a delicate beverage with notes of jasmine, bergamot, and peach, with a silky texture and a clean, long finish.
Albino doesn't just grow coffee: he cultivates identity, landscape, and time. His farm embodies the spirit of Inkawasi: hard work, connection to the land, and ambition to reach the world while remaining who he is. Today, Tres Cedros coffees have begun to attract attention in venues beyond Peru, carrying with them not only an exceptional sensory profile, but also the story of a coffee farmer who took a chance on the most difficult and most valuable things.