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In the Quechua language, in the Andes, Minca refers to a particular camaraderie between farmers. While producers will hire help for the harvest, during the year they depend on their neighbors. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. This idea of caring for the whole - this social bond - is known as Minca.
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Processing: Washed, dried in the sun and with solar dryers
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Region: Chanchamayo Satipo
Altitude: 1,200 - 1,750 meters
ASLVarieties: Caturra, Bourbon, Typica, Pache, Catimor
Harvest: July-September