Peru Cusco Pacaybamba

Roaster notes

This Peruvian coffee comes from a cooperative of 1074 smallholders in Inkawasi, Cusco region, working beneath the Choqesafra snow-capped mountain at altitudes between 1800-2000 meters. With guidance from Nordic Approach, the cooperative has reintroduced natural processing techniques using grain-pro fermentation bags and extended high-altitude drying, focusing efforts within specific committees including Pacaybamba. Coffee cultivation reflects ancestral Andean practices of reciprocity and collective work inherited from the Incas, with shade-grown systems producing Arabica through careful cherry selection across member communities.

Tasting notes