Justin Miles chats with Mikaël Portannier, the 2025 SCA World Roasting Champion
Incahuasi’s coffees and the reasons behind their extraordinary quality and consistency. Apu and the Incahuasi Cooperative, working with the world’s best professionals.
What do you think of this conversation?
#buscandoelcaféperuano
#aputrazabilidad
#apucoffeeperu
#cooperativaincahuasi
#apucafétrazabilidad
Le Paris Café Festival, April 2026
Justin: And here we are at the paris festival this is Mikael who won the 2025 World Roasting Championship: nice to be here with you and we just wanted to talk a little bit about the coffee varieties that you’ve been getting
Mikaël: So this is the Geisha Inka, renamed SL9.
Justin: SL9 is the scientific name for it.coffee.
Let’s talk about it as Geisha SL9, which is like a super-full coffee.
M: We really like the bergamot, raspberry leaves that this coffee has. And we are really happy working with that farm that is producing an amazing coffee.
J: Exactly, this is actually produced at Bella Vista, down Inkawasi in Amayabamba. Actually that particular lot is called “Paulette” It’s up on a hill and contains a lot of unique yellow SL9 varieties as well. A natural mutation happens but they (Victoria Atao) seem to have more of it than most people.
Yeah, we really love these coffees, these profiles that are coming at very high consistency. I think this year you’re purchasing the Cirillo Andarapino.
M: Yes, which is another Geisha.
J: Exactly, exactly, yeah. I mean, in all, I do find there’s consistency amongst the lots, in particular, the Geisha Inka?
M: Yes, also as far as it comes with vacuum pack, that means we can release the coffee by this time it doesn’t age. We are really happy having the super-fresh coffee all year round.
J: I will add to that, the reason why these coffees age so well is the high altitude. So being produced, fermented, super dense, super cool fermentation, very controlled, excellent drying times over 10 days, sometimes more, and then warehoused at 3000m, so they’re never getting
M: too much oxidation
J: Yes humidity, oxygen, all these hot temperatures is the enemy for coffee. I think that’s why these coffees from Incahuasi hold on for so long.
M: This is actually coffee from last year’s harvest “still tasting super fresh”.
J: We’re about to get the new coffee (harvest), and I think we’re sending it out in two days. So you’ll have the fresh coffee straight away.
M: This is great!
J: Cheers, buddy.
M: Thanks a lot, man.
