A Khipu was the Incas’ unique way of recording information—an intricate system of knotted strings used to track everything from population counts to food production. Each knot held meaning, with variations in size, position, and colour encoding specific details. It was a vital tool for administration, allowing the empire to manage resources efficiently without a written language. Some believe only Inca elites could read them, but the full extent of their use remains a mystery. Even today, researchers are working to unlock the secrets hidden in these ancient knots.

Peru has traditionally been known for its washed coffees, but as the specialty coffee world becomes more connected, producers have started exploring new techniques. The rise of naturals and honeys across the country reflects this shift, with more farmers keen to experiment and refine their processing methods. As Peruvian coffee continues to evolve, the potential for cutting-edge techniques like anaerobic and extended fermentations is growing, bringing even more diversity and complexity to the country’s coffee offerings. Khipu actively seeks out these innovative lots while continuing to work with producers who perfect the classic washed style.

Peru’s harvest season shifts depending on the region. In lower-altitude areas, picking begins as early as March, while in Eastern Peru, the season can start even earlier, running from February through to August. Elsewhere, harvesting typically falls between April and September, with the country’s main peak stretching from June to October. With such a wide window, there are plenty of opportunities to source fresh Peruvian coffee, but the best lots go fast.

Khipu chose to source from Peru because of the deep personal connection the founders have to the country and its coffee. Two cousins, Gonzalo and Mark, along with their childhood friend Cesar, each bring unique skills and a shared passion for Peruvian coffee, culture, and the people who grow it. Gonzalo, with his 20 years of experience in agri-business in Peru, has a strong understanding of the agricultural landscape, while Mark’s focus on sourcing and building relationships with producers is crucial for ensuring quality. Cesar, an experienced entrepreneur, manages the financial and contractual side of the business. Together, their combined expertise and dedication to Peru’s coffee industry make it the perfect place for Khipu to focus their efforts.

Their role is to facilitate, introduce and share Peruvian coffee with roasters wherever they can. This involves them finding great coffee, creating and maintaining those relationships and organising logistics.

The easiest way to get in touch is by clicking the black ‘Message’ button at the top of the page. Whether you have questions about their coffees, sourcing options, or anything else, the team will be happy to help.