Peru Colectivo Pacaybamba

This natural process Peruvian coffee has a gentle sweetness of milk chocolate, with a soft floral note like lavender. It has a smooth and clean finish, with a well-balanced profile that works beautifully for both filter and espresso. If you are looking for lower acidity, this coffee is perfect.

Incahuasi Cooperative sits at 1,800–2,400 meters above sea level beneath the snow-capped Choqesafra mountain in Inkawasi, La Convención province, Cusco region, Peru. Each of the cooperative’s smallholder farmers manages around 1.5 hectares of coffee with average yields of 22 quintales per hectare.

Communal processing stations are key to their success, providing shared infrastructure for farmers who might otherwise struggle to process their own coffee. While the cooperative previously focused on natural processing, washed coffees gained market favour and higher prices in recent years. Now, guided by Nordic Approach, they’ve successfully reintroduced naturals using grain-pro fermentation bags and focused efforts in committees like Cetrobamba and Pacyabamba, yielding promising results.

Harvest & post-harvest
Harvesting is collective, with careful cherry selection across member communities. The revived natural process emphasises controlled fermentation and extended drying at high altitude for consistency and quality.
Coffee cultivation here reflects ancestral Andean practices like ayni (reciprocity) and minca (collective work), passed down from the Incas. Farms use shade-grown systems, irrigation, and soil conservation to produce balanced Arabica coffees with good body, sweetness, acidity, and aroma.