Our story
and values
Campo Verde is a Peruvian company specialized in the export of high-quality coffee and cocoa beans, since 2005.
Our main objective is to be the bridge that connects the effort of small producers with the world. We work with selected organization of certified producers from specific regions in Peru.
Connecting
our producers
with the world
Our Team
Silvia
Arispe
Manager
Economist, with international business experience, with a strong working experience in the coffee and cocoa supply chain. Experience in strengthening relationships throughout the supply chain and working with industry participants in generating win-win and long term trading relationships. She played a leadership role in the early development of the promotion strategy of Peruvian Specialty Coffees for the European Market, working as the CBI coffee expert in Peru and developing the first sensory map of Peruvian Coffees . She is focused on improving equity and sustainability along the cocoa supply chain and sourcing organic beans with outstanding flavors combined with a responsible socially and environmentally friendly approach.
Lourdes
Basteres
Area of operations
He has training in the accounting area and has 10 years of work experience in export companies. Likewise, she has specialized in commercial negotiation techniques - ISIL and has the accreditation as a cocoa and chocolate taster UNALM. Since 2018 she has been working in the operations area managing the purchases of cocoa and coffee beans, coordinating and supervising the logistics from the production area to shipment. In addition, she monitors the organic and fair trade certification processes, guaranteeing compliance with the quality parameters and the traceability system required by the international market.
GELIMER CÉSAR
CARRANZA DONAYRE
Sustainability and Management Coordinator
He has a degree in Economics at PUCP and Engineering at UNI. In 2019, he joined the company as management assistant . Currently, he is sustainability and management coordinator. His main responsibility lies in proposing a long-term planning, efficient allocation of resources and continuous process improvement to promote optimal economic, social and environmental results for all stakeholders involved around the peruvian cocoa and coffee value chain.
Alexandra
Briceño
Quality Control
With a postgraduate degree in advanced professional specialization in the quality and safety management system in the food industry, with the aim of continuing to learn more in the Peruvian cocoa and coffee trade sector, contributing all the experience I have acquired, I believe that change is a sign of ability to excel. My main objective is to evolve in my sector so that I look for opportunities that make me do it, my passion for cocoa, led me to carry out research on roasting curves and the development of potential sensory profiles in the different Peruvian cocoa producing regions. for which I am leading a Bean to bar project "Puro Peru" which is developed through the Company Inversiones Campo Verde SAC
Choco Experience for Kids
It is one of the activities that are developed as a service to the
community. and the objectives
Educate children about the origin, history and production processes of cocoa. and give them the opportunity to experiment with cocoa and learn how it is used in different preparations.
Promote the health benefits
of cocoa consumption.
Contact us