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Description
SEY- Albino Ibias - SL9- Washed - Peru 250gRoasted 2 10 This is a stunning representation of this still mysterious variety. It is our first year working with the Ibias family, but we expect they will soon be recognized globally for the exceptional quality of their coffee. In the cup we find tropical melon, jasmine, honey, and peach. VARIETAL SL9* REGION Inkawasi, Cusco ALTITUDE 2,260 masl HARVEST December 2025 PROCESSING Hand picked at peak ripeness. Floated to further remove defects and de
This is a stunning representation of this still mysterious variety. It is our first year working with the Ibias family, but we expect they will soon be recognized globally for the exceptional quality of their coffee. In the cup we find tropical melon, jasmine, honey, and peach.
SL9*
Inkawasi, Cusco
2,260 masl
December 2025
Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. Dry-fermented for 32 hours. Washed. Dried on raised beds.
ABOUT ALBINO IBIAS
This farm is located in one of our favorite microclimates in the Cusco region, at an excellent elevation and just below the tallest waterfall in Inkawasi. It is a true honor to work with this coffee and the inspiring family behind it.
ABOUT SL9
*While this variety’s exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9 as a provisional working name. For now, we refer to it as SL9, as it contains no Gesha in its genetic composition. However, we are continuing conversations with geneticists, as well as with communities in the Inkawasi Valley, about how this variety should be referred to and represented going forward.
Colloquially known as “Gesha Inca,” we had this variety genetically tested last year and found that it closely resembles SL09—a rare cultivar belonging to the Ethiopian Legacy group. “SL” refers to single-tree selections made by Scott Agricultural Laboratories in the 1930s. While SL28, SL34, and Mibirizi are the most widely grown SL selections, SL09—and by extension SL9—remains uncommon in cultivation today. Local names like “Gesha Inca” often reflect history and terroir as much as genetics—capturing a conversation between lineage, cultivation, and the way producers and communities have always understood their coffees.
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