Jhon Saenz

Jhon Saenz is a coffee producer operating in the remote Inkawasi Valley near Amaybamba, in the Cusco region of Peru. His farm, known as Aromas de Aniz, is situated on the slopes of Mount Chogesafra at extreme elevations reaching approximately 2,300 meters above sea level. This location, bordering an immense nature reserve, provides a unique microclimate that contributes to the distinct flavor profiles of his harvests, which have been described as featuring notes of ripe peach, dragon fruit, and honeysuckle.

Saenz’s agricultural philosophy is deeply rooted in the traditional Andean concepts of Minka and Ayni, which emphasize collective labor and mutual aid within the community. By working in harmony with the local ecosystem, he employs agroforestry techniques that utilize the shade of native trees to preserve biodiversity and protect the local wildlife. These practices are supported by the Incahuasi cooperative, which facilitates the sharing of organic fertilization methods and sustainable farming knowledge among its members.

One of the most significant aspects of Saenz’s work is his involvement in the revival of a local coffee variety colloquially known as 'Gesha Inca' or 'SL9.' While this variety was historically neglected due to its lower yields, Saenz has focused on its cultivation, recognizing its potential for exceptional quality. The 'SL9' designation is currently used as a provisional working name, as genetic analysis has shown it is not part of the traditional Gesha lineage, though it remains a subject of ongoing research and interest among geneticists and specialty roasters.

In practice, Saenz’s production process is meticulous, often involving specific techniques such as a 32-hour dry fermentation for his washed lots. The extreme altitude of his farm significantly delays the harvest, which typically occurs in November and December. This extended maturation period is a critical factor in the development of the complex sugars and acidity that define his coffee, making his lots highly sought after by specialty roasters who prioritize traceability and unique varietal expression.

For the drinker and the roaster, the work of Jhon Saenz represents a bridge between ancient agricultural traditions and the modern specialty coffee market. His commitment to the 'Gesha Inca' variety highlights the importance of preserving genetic diversity in coffee, even when those varieties do not offer the high-volume yields favored by industrial agriculture. By focusing on quality over quantity, Saenz ensures the economic sustainability of his farm while contributing to the prestige of the Cusco region as a high-altitude origin.

Today, the story of Jhon Saenz stands as a testament to the impact of smallholder producers who operate in challenging, high-elevation environments. His collaboration with international roasters has brought global attention to the Inkawasi Valley, demonstrating that when traditional knowledge is paired with rigorous processing standards, it can produce some of the most distinctive and highly regarded coffees in the world.