PAQHAQ ALTO
JUAN LUIS FLORES NUÑEZ
15
In the mountains of Inkawasi, province of La Convención
– Cusco, lies the Paqchaq Alto farm, located in the
Pacaybamba sector at 2,200 m a.s.l, at the foot of the majestic
Choquesafra snow-covered mountain. About six hours from the city of
Quillabamba, this corner of Inkawasi stands out for its diversity
of microclimates, which give life to high-quality specialty
coffees.
Seven years ago, I arrived here as the son-in-law of a
coffee-growing family, and encouraged by my wife and father-in-law,
I decided to establish my own coffee farm. Since then, we have
worked with passion and care, applying organic and sustainable
management practices that protect the environment and ensure a
future for our family and the generations to come.
Each stage—from cultivation to selective harvesting and
post-harvest processing—is carried out with dedication,
because we know that quality is born in the smallest details.
The harvest begins in July and reaches its peak between July and
September. In our community, we practice ayni, an ancestral
tradition of collective work in which coffee farmers help one
another during the harvest.
This year, climate change delayed the ripening of the coffee and
made drying the beans more challenging, but we continue forward
with the same strength and love for this land that teaches us to be
patient and persistent.
General Information
Sensory and Jury Scoring Summary
About the Farm
In the mountains of Inkawasi, province of La Convención
– Cusco, lies the Paqchaq Alto farm, located in the
Pacaybamba sector at 2,200 m a.s.l, at the foot of the majestic
Choquesafra snow-covered mountain. About six hours from the city of
Quillabamba, this corner of Inkawasi stands out for its diversity
of microclimates, which give life to high-quality specialty
coffees.
Seven years ago, I arrived here as the son-in-law of a
coffee-growing family, and encouraged by my wife and father-in-law,
I decided to establish my own coffee farm. Since then, we have
worked with passion and care, applying organic and sustainable
management practices that protect the environment and ensure a
future for our family and the generations to come.
Each stage—from cultivation to selective harvesting and
post-harvest processing—is carried out with dedication,
because we know that quality is born in the smallest details.
The harvest begins in July and reaches its peak between July and
September. In our community, we practice ayni, an ancestral
tradition of collective work in which coffee farmers help one
another during the harvest.
This year, climate change delayed the ripening of the coffee and
made drying the beans more challenging, but we continue forward
with the same strength and love for this land that teaches us to be
patient and persistent.
