Peru | Sixto Infante Gonzales

Sixto Infante manages a 1.75 hectare farm called La Plata, situated in the Hamlet of El Obraje in northern Peru. His farm sits at extreme elevations of 2,208 MASL where he cultivates caturra and bourbon. This is a small lot harvested in October 2025. Sxito’s coffee is tasting impressively clean and complex with a bright acidity as well as a comforting creaminess. We are tasting notes of orange cream, apricot, cardamom sugar and even bergamot. 

Sixto is one of the founding members of the Rutas del Inca Agricultural Cooperative, an organization focused on quality that supports its 326 members through technical training in post-harvest processing and agroforestry. He first planted coffee sixteen years ago, and his farm has since become his main source of income. Today, he continues farming alongside his wife while passing on his knowledge and passion to his grandchildren. Looking ahead, he aims to innovate and produce higher-quality coffee, reflecting his commitment to his family’s future and to advancing Peruvian coffee.

Cherries are picked at peak ripeness and floated to remove defects. The cherries are then fermented in sealed tanks for two days. After this the cherries are depulped and fermented for another 72 hours. The seeds are then washed and moved to dry on raised beds for 10-20 days.