Inti Heights – Peruvian Handcrafted Foods

A MAGICAL JOURNEY THROUGH THE PERUVIAN FLAVORS

Discover the treasures of a land blessed by the rich amazonian biodiversity and the ancient wisdom of the Andes.

DISCOVER

BIODIVERSITY: A SYNONYM OF PERU

Throughout history, Peru's biodiversity has been the basis and support for its development. For many communities the fusion of the Amazon and the Andes has become an opportunity to use their ancestral techniques, inherited from generation to generation, to take advantage of the multiple microclimates to harvest super foods that captivate palates around the world.

We are a Peruvian based company that produces and distributes organic food under fair trade standards.

We produce premium coffee in harmony with nature, while protecting the biodiversity and reinforcing the growth and development of the small-scale coffee farmers we partner with. We make use of natural resources wisely, ensuring the sustainability of the ecosystem and continuously developing projects for their conservation and recovery.

HARMONY
OF FLAVORS

Organic Coffee

Our coffee is 100% organic, free from chemical and artificial components. It grows at a high altitude, the ideal habitat to produce a more acidic, scented, tastier and premium quality coffee cup. The low temperatures to which they are exposed, slow down its growth allowing them to acquire all the nutrients from the soil until they become more substantial. A longer time for maturation and further development translates into more refined flavors.

Organic Cacao

Peru is the world's second largest producer of organic cacao, home to 60% of the world's known varieties. It has an incredible diversity and genetic variability due to the environmental conditions where it is cultivated. Our organic cacao is harvested in Curimaná, in the Amazon region of Ucayali, which is covered by a tropical rainforest with fertile soil that therefore produces a cacao with tangerine, nut and honey profiles.

OUR
PRODUCTS

Organic Green / Roasted coffee 83+

ORIGIN

Jaén, Cajamarca

ELEVATION

1200 -1900 m.a.s.l.

FIELD NOTES

Berries, citrus fruit, sweet, raw cane

VARIETY

Catimor, Pache, Mundo Novo

HUMIDITY

12%

SCAA

83

PROCESS

Washed
Organic Green / Roasted coffee 86+

ORIGIN

Jaén, Cajamarca

ELEVATION

1900 m.a.s.l.

FIELD NOTES

Floral, fruits, peach, citrus, passion fruit

VARIETY

Bourbon, Caturra

HUMIDITY

12%

SCAA

86

PROCESS

Washed

Organic & Aromatic Cacao

ORIGIN

Curimaná, Ucayali

ACIDITY

Mild citrus

ASTRINGENCY

Mild

FLAVOR

Nuts and almonds

AFTERTASTE

Creamy and chocolatey
Organic Cacao CCN51

ORIGIN

Curimaná, Ucayali

ACIDITY

Gentle and fruity

ASTRINGENCY

Very light

FLAVOR

Nuts and citrus raisin flavor

AFTERTASTE

Smooth and creamy

HOW DO WE DO IT?

1. Cultivation

The coffee farmer identifies the elements provided by nature in order to select the area in his parcel where he will seed, taking into consideration the temperature, shading, humidity level and height. Only ripe coffee is harvested.
2. Depulping

Specialty coffees are depulped the same day they are harvested. The external skin and pulp are removed from the fruit, leaving only the bean covered by a husk.
3. Fermentation

The recently depulped beans are left to settle in special tanks for the mucilage to be fermented. The processing time varies according to the temperature (between 12 and 18 hours), until the parchment surrounding the beans acquires a rougher feel.
4. Washing

After fermentation, the beans are washed with potable water until a rough texture is felt when rubbing them. This indicates that the mucilage has been removed.
5. Drying

The coffee beans are sun-dried in the traditional way, and are manually selected to eliminate sticks, stones, defective and chopped beans.
6. Storage

After the beans obtain the adequate humidity during the drying process (12%), they are carefully stored so that they are not exposed to further humidity or strong odors.
7. Roasting

We roast it by hand and with special care, as this process defines the scent and flavor of the coffee.
8. Tasting

It is performed at different stages throughout the process; the objective is to analyze its quality and flavor.

1. Maturation

The maturity of the fruit is indicated by a change in color on the outer part of the corncob, which depends on the variety of the cacao. In addition, it is possible to recognize the degree of maturity by the sound the fruit produces when it is tapped by the fingers.
2. Harvesting

It is done manually since the corncobs do not mature at the same time. Great care must be taken not to damage the plant's floral cushion when extracting the fruit in order to ensure future reflowering.
3. Separation

The grains are classified by pulp quantity and ripeness.
4. Fermentation

The sugar contained in the pulp that surrounds the bean (mucilage) is transformed into alcohol by the yeast, and this is then turned into acetic acid by the bacterial activity. Fermentation is mostly done in wooden sacks or crates, and lasts from 3 to 7 days.
5. Drying

This process consists on reducing the moistness of the beans from 55% to about 7%. The process is normally sun-dried and lasts between 5 to 7 days.