Our organic coffee is grown between 1,000 and 1,800 meters above sea level, favorable altitudes that generates physical and organoleptic characteristics; which allow us to enjoy a coffee with pleasant sweet aroma, mild acidity and special character.

According to historians the cultivation of coffee started in Chinchao, Huánuco around 1740. Later the cultivation spread to the valleys of the Central Forest (Selva Central), from there to all other cultivation areas of Peru.

Because of the excellent environmental conditions, coffee cultivation kept spreading between the interandinos valleys and high forest of Huánuco, Cusco and Jaén.

It was initially cultivated with sugar cane, cocoa, coca and snuff. Since 1850 the valley of Rio Perené that now belongs to Chanchamayo, Tarma and La Merced, which was colonized by the French, Germans, British and Italians. This valley established itself as one of the highest quality coffee region.

During the period of 1950-1960 the cultivation of coffee is consolidated thank to all producers and exporters who achieved international Prestige.

The reforms decreed by the military government of 1968 greatly affected the development of Peruvian agriculture and it was a determining factor for the appearance of small farmers. Most small coffee producers lack the resources of bigger growers. But, they currently make up the bulk of the coffee growers in the country. For many, coffee is the only alternative against the cultivation of coca leaves.

Peru began exporting coffee in 1887 to Germany, England and Chile, and then to other countries. In 2011 Peru ranked fourth in production worldwide. This has led Peru to be a leader in the sale of organic coffee, reaching 46 countries.

The excellent environmental factors (altitude microclimates and plantations) by the post-harvest managing have been an instrumental factor in the successful achievement of our Peruvian coffee.