Incahuasi, in Quechua “house of the Incas”, is cultivated at high altitudes under the shadow of snow-capped mountains in the Incahuasi Valley, Cusco. Following ancestral traditions, the Inchuasi Cooperative practices community collaboration and labour exchange between farmers. These methods are refined over time, while agronomists provide advice and support in sustainable agriculture. The late harvest, between September and December, reflects the region’s isolated, high-altitude climate.