Café D'Wasi

John Carrasco Cárdenas grew up around a family coffee farm in Santa Teresa, La Convención, that survived a devastating 1998 mudslide — the kind of event that could have ended a family's coffee history rather than started a brand. Instead, he and his father launched Café D'Wasi in 2005, growing geisha and catimor varietals at elevations between 1,500 and 2,300 meters, using solar drying and a double-fermentation process to shape the cup.

The Cusco-area operation carries the weight of that survival story directly into its farming choices — the varietals and altitude range reflect a family that rebuilt on the same land rather than relocating after the disaster.

Between the geisha lots, the double fermentation, and solar drying, D'Wasi treats process as carefully as it treats the story of the ground the coffee grows on.