Our business model is aimed at conserving biodiversity and promoting the well-being of small farmers and their families, promoting an economy that values conservation and environmental balance.

Campo Verde has endeavored to develop a system of activities that differentiate us from the rest. Our value proposal is to provide traceable, sustainable, high-quality and consistent cocoa and coffee beans, according to the flavor profile that the client requires.

Our quality
approach

We consider the efforts of our producers the main value of our grains. The post-harvest processes are monitored and supervised by our team in order to preserve quality and give value added.

In order to obtain high quality grains, all those involved in the value chain are required to work in harmony, putting the passion and the professionalism required to ensure quality during all the processes.

Our quality control department strictly analyzes each batch through physical and sensory analysis. We have a trained panel of tasters who identify the main organoleptic attributes in our flavor lab.

We put passion, time, energy and love in our beans, to increase the value of coffee and cocoa. In our tasting room, we use our senses to analyze each batch before being exported.

Sustainability

By developing a market for products that do not endanger forests, we teach communities that protecting is economically more viable than destroying. We encourage small producers to go organic and have a biodiversity-friendly business.

Through our grains, we want to create wealth, value and opportunities for people who appreciate biodiversity conservation and environmental sustainability.

Traceability

At present, markets require companies that can deliver quality products; companies which can verify, in a short time, the origin and history of their products. In this sense, traceability allows not only to improve product identification processes and track them throughout the supply chain, but can also be used as a tool for differentiation and value proposition for international markets.

Differentiation

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Commercial operations must protect ecology in the production regions:

  • The method of extraction or collection of raw materials does not harm the environment
  • The use of strong and harmful chemicals is not required
  • The use of raw materials does not lead to the degradation of natural resources
  • The efficient use of energy and materials is promoted
  • Producers must properly dispose waste
.

Economic benefit for the community:

  • Opportunities for employment and community participation are provided
  • Women and indigenous peoples are empowered
  • Child labour is not permitted
  • Working conditions that aim at the health and welfare of workers are promoted
.

Equal benefits for all the parts are sought

Our Process

SELECTION OF PRODUCER’S PARTNERS

During year, we visit each community to visit farms, known personally the farmers and their facilities to provide training in post harvest processes. And, we collect the harvested beans that has complied with our quality standards.

QUALITY
CONTROL
.

We check beans quality through analysis physical and sensory ,storage conditions and moisture content. Finally, we analyze each lot before each shipment.

INTERNAL
LOGISTICS
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We manage the transport and warehousing, in order to guarantee the quality of the raw material to be commercialized. Then, we packaging the products according to customer’s requirements.

EXPORT
.
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We supervise from the container lined and coordination in the export processes to a feedback post sale with our client.

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Ask for information about our products

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Junín Region:

This is a cocoa that grows between 400 and 900 meters above sea level. It has a fermentation time of 6 days and a drying time of 8 days. Sensory Profile: strong aroma and chocolate flavor, combined with flavors of figs, berries, pineapple, citrus touches, honey, raw cane sugar and nuts, creamy and bright, with a sweet and fruity aftertaste.


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Cusco Region:

This is a cocoa that grows between 500 and 1050 meters above sea level. It has a fermentation time of 5 days and a drying time of 6 days. Sensory profile: wonderfully soft with a multifaceted profile, many sweet fruits, herbs and fresh flowers of the forest, hazelnuts.


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Amazon Region:

This is a cocoa that grows between 400 and 800 meters. It has a fermentation time of 7 days and a drying time of 10 days. Sensory profile: delicate and aromatic notes of citrus fruits from the Amazon forest, with an exquisite chocolate flavor, hazelnut and almond notes, and a sweet and fresh aftertaste.


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Junín Region:

This is a coffee that grows between 1200 and 1600 meters above sea level. The varieties of this coffee are Caturra, Bourbon and Typica. The processing method is washed and natural sundried. Sensory profile: sweet, honey, caramel, chocolate aroma; medium acidity, with full body and a clean and fresh aftertaste.


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Cajamarca Region:

This is a coffee that grows between 1400 and 1800 meters above sea level. The varieties of this coffee are: Typica, Bourbon, Pache and Caturra. The processing method is washed and natural sundried. Sensory Profile: delicate aroma with floral notes (jasmine), bright acidity with sweet lemon and fruity notes. It has a medium body, silky and juicy with a very good balance. It offers a very clean and long aftertaste.


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Cusco Region:

This is a coffee that grows between 1700 and 1900 meters above sea level. The varieties of this coffee are: Typica, Geisha, Bourbon, Caturra and Pache. The processing method is washed and dried in African drying beds. Sensory Profile: sweet and smooth with aromas of dried fruits. It has notes of vanilla, golden raisins, chocolate and almonds. It has citric acidity and a medium body with a creamy mouthfeel and sweet aftertaste.


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