Peru Cusco Pacaybamba

13.25 EUR

• Origin: Peru • Region: Cusco • Province: La Convención • Town: Inkawasi • Washing station: Communal processing center • Farmer: 1074 smallholders • Crop: 2026 • Altitude: 1800-2000m • Variety: Bourbon, Typica, Caturra • Processing: Natural A note from our supplier, Nordic Approach The cooperative operates between 1,800 and 2,400 meters above sea level, beneath the Choqesafra snow-capped mountain in Inkawasi, La Convención province, Cusco region. Each producer typically manages around 1.5 hectares of coffee, with an average productivity of 22 quintales per hectare. Communal processing stations are central to Incahuasi’s success, as they provide essential infrastructure for farmers who might otherwise lack the means to process their own coffee. While the cooperative once had a focus on natural coffees, production of naturals decreased in recent years as washed coffees achieved greater market success and higher prices. Recently, with guidance from Nordic Approach, Incahuasi has reintroduced natural processing techniques. Using grain-pro fermentation bags and concentrating efforts within specific committees such as Cetrobamba and Pacyabamba, the cooperative has begun to see very promising results. Harvesting is carried out collectively, with careful cherry selection across member communities. The renewed natural process emphasizes controlled fermentation and extended drying at high altitudes, ensuring consistency and quality. Coffee cultivation in the cooperative reflects ancestral Andean practices such as ayni and minca, values of reciprocity and collective work inherited from the Incas. Farms rely on shade-grown systems, irrigation, and soil conservation practices, producing high-quality Arabica with a balance of body, sweetness, acidity, and aroma. Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.

Origin

Peru Cusco

Process

natural

Varietal

Bourbon, Typica, Caturra

Altitude

1900 m