As a part of the Paric community, Don Calixto Perez has been part of the Rutas del Inca Cooperative since its founding in 2014. With his wife and three children, Calixto tends to his one hectare farm of bourbon & caturra variety coffee trees. With the extremely high altitude, the coffee cherries at Calixto’s La Naranja farm mature slowly, developing the perfect balance of enzymatic flavors within the bean. Once ready, Calixto harvests his coffee cherries and begins his post harvest processing with a pre fermentation of approximately 72 hours. After the 1st fermentation the coffee is depulped, removing the coffee cherry skin and fruit, before a 2nd extended 96 hours fermentation after which the coffee is dried on raised beds for roughly 3 weeks.

During our visit to the cooperative in September 2025, we selected Calixto’s coffee from 50+ offerings due to his coffee's amazing cup quality