Luxury + commitment to preserving and rescuing Peru’s geography, nature, customs and cultures.
When I was in Peru recently with the Society of American Travel Writers Freelance Council, we made a brief detour to visit a new boutique lodging property, the lovely and luxurious Inkaterra Hacienda Urubamba, in the Sacred Valley of the Incas between Cusco and Machu Picchu. Our group witnessed a shamanic ceremony, but I neither understood the symbolism of the solemn ritual nor prosaically, did I have a clear idea of when it was supposed to open. Now it has.
Set deep in the countryside up a dusty road (at least it was when I visited), it is set on about 100 acres overlooking a vast panorama of the Sacred Valley. The Inkaterra Hacienda Urubamba opens with 12 rooms, including a three-room “Owners Suite,” all featuring views of the valley and surrounding mountains. Guests experience the expansiveness of open space, serenity and relaxing solitude. At approximately 9,515 feet in elevation, the property offers some of the best climate in the Cusco region. This summer (which might be next winter in the Northern Hemisphere), 24 stand-alone luxury casitas will be unveiled, set among the property’s native pepper trees, high grass, cactus and wildflowers.
With architecture and interiors inspired by the area’s cultural history, the contemporary hacienda-style hotel was designed by Denise Guislain-Koechlin, the talented wife of Inkaterra founder and CEO, Jose Koechlin. She was in charge of the hotel’s layout, surrounding gardens and all interior décor, which includes custom-made furniture and the use of rare pre-Columbian textiles that adorn the property’s high walls. The property, which is in an agricultural area, features a 10-acre organic plantation, where guests are welcome to pick their own produce. Crops include red, black and brown quinoa, artichokes, a unique Urubamba giant corn, purple corn, colored potatoes, lima beans, onions, beans and broccoli. Traditional medicinal and culinary herbs are also farmed and include lemon balm, rosemary, sage, green grass, mint, chamomile, cilantro and anise, among others. All crops are completely “carbon-free” — that is, farmed with traditional hand tools and oxen as was done centuries ago.