Pacaybamba, Perú

Origin

Tasting notes

Character

• Clean
  30

For over fifty years, the Pacaybamba area of Inkawasi has been wholly dedicated to cultivating coffees. This community lot, grown with ideal soil and climate conditions, is grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers in the region, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., processed, and fermented for over thirty hours, and dried on raised beds at community run mills. Pacaybamba has a sweet brown sugar and nutella like bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., with crisp notes of green apple. In the Inkawasi District of Cusco, coffee is the most important factor in terms of economic growth for producers in the region.