The Pacaybamba Collective is formed by thirty-eight families located in the mountains of Inkawasi in Peru. The cherries contributing to this lot were harvested at altitudes between 1,800 and 2,000 meters above sea level.

Raspberry jam & milk chocolate

The collective harvests their coffee with an ancestral farming tool known as Kituchi, ensuring soil conservation. Harvest runs from August to October, with ripe cherries handpicked and naturally processed.

The Incahuasi Cooperative operates 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.

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