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COCOA

Peru is one of the main cocoa producing countries worldwide and the third in Latin America. It has a wide genetic diversity ranging from non-cultivated wild varieties to those of fine flavor. Peru has been described by the International Cocoa Organization (ICCO) as a country where a fine and aromatic cocoa is produced and exported.

Cocoa is a superfood, which stands out for its organoleptic attributes and for the benefits it brings to health, in addition to its nutritional properties, antioxidant capacity and its contribution as a source of energy for the well-being of the consumer.

In 2012, the Peruvian State acknowledged cocoa as one of the most important crops in Peru and declared it a National Natural Heritage.

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COFFEE

Our country is one of the most biodiverse on the planet, and one of the most recognized coffee producing countries worldwide.

Peruvian coffee is 100% Arabic. Many varieties such as Typica, Caturra, Catimor, Pache and Bourbon are grown here. Our diversity and the combination of climates, soils, rainfall and sunlight, allow coffee to be grown in 11 regions nationwide, placing us among the top 11 coffee producers and the second largest exporter of organic coffee in the world.

Coffee-growing in Peru has a great economic and social impact. It involves 223,778 families of small producers who oversee 425,400 hectares of coffee (this represents 6% of the national agricultural area), and who are responsible for 70% of the national coffee production.

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Our production
regions

Peru is one of the five countries with the greatest biodiversity on the planet. It has 84 of the 104 life zones in the world, eleven ecoregions, a wide variety of ecological floors and productive ecosystems.

Peru has 11 coffee producing regions and 16 cocoa producing regions nationwide. Peruvian coffee and cocoa are not only rich in flavor and aroma, but also in history, culture, and landscapes.

Let’s look at our regions with a broad vision, valuing our biodiversity and our cultural, geographic and social diversity.

Offering highly differentiated products requires us to know the crops, the production process, as well as the regions where they are produced and who and why they produce them.

Peru is one of the five countries with the greatest biodiversity on the planet. It has 84 of the 104 life zones of the world, eleven ecoregions, a great variety of ecological floors and productive ecosystems.

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Services

Logistics

We manage transport and storage to guarantee the quality of the products to be commercialized. These are then packed according to customer requirements.

Export

We personally coordinate and supervise the process, from the filling of the containers to the shipment. We keep in touch with traffic department until the ships arrive. Finally, we request customer quality comments.

Packing solutions

We offer packaging solutions for coffee and cocoa. We have quality food-grade jute bags and 100% recyclable Ecotact plastic bags, which serve to preserve the quality and freshness of coffee.

CERTIFICATIONS

Social and environmental responsibility is considered in every action taken

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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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