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 smallholder producers in the region, washed, 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 body, with crisp notes of green apple.

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 smallholder producers in the region, washed, 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 body, with crisp notes of green apple.