SINGLE ORIGIN
Peru Pacaybamba
Peru Pacaybamba
In the highlands of Inkawasi, Pacaybamba brings together 38 farming families whose work is shaped by Andean traditions of reciprocity and collective labour. Their farms sit between 1,800 and 2,000 metres, where generations of knowledge continue to guide how coffee is cultivated and processed.
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Farmers
Farmers
Pacaybamba Collective
Processing
Processing
Natural
Variety
Variety
Cattura, Typica, Bourbon
Altitude
Altitude
1800 - 2000 MASL
Tasting Notes
Tasting Notes
Roselle, Starfruit & Butterscotch
Suitable for
Suitable for
Espresso
The Pacaybamba Collective is part of the Incahuasi Cooperative, where coffee production is closely tied to the community’s Andean heritage. Farmers continue to work through traditions of ayni and minca, values centred on reciprocity and collective effort. Alongside these traditions, practices such as the Kituchi tool are used to help conserve the soil and maintain the health of their farms.
This coffee also represents a return to natural processing within the cooperative. Once widely practiced in Incahuasi, natural coffees became less common as washed processing gained popularity. The return highlights a different expression of the region, with careful drying bringing out layers of rose, lavender, raspberry, red sour cherry jam, and milk chocolate.