The community Pacaybamba lot is composed by coffees of the Typica, Caturra, Bourbon and Catimor varieties, grown in valleys with ideal soil and climate conditions for coffee production. The producers of this area still maintain their ancestral customs and are very well organized.
They have a central processing plant where individual farmers can set aside shifts on certain dates to process their coffee.
They dry coffee on raised beds with careful handling by the farmers, enhancing cup quality and shelf life.
The Pacaybamba sector is made up of residents dedicated 100% to coffee for over 50 years. Pacaybamba’s origins were difficult due to the harassment of narcoterrorism, which prevented most coffee cultivation in the area until the 90’s, when the situation eased.
The town is located 20 minutes from the capital of the Inkawasi district, Amaybamba, and has coffee farms with irrigation systems. Their water comes from the Mapillo Grande River, which originates in the snow-capped Choquesafra.
Coffee is now the most important product of Inkawasi valley and a decisive factor in the economic and social improvement of the producers of the area.
