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.

Ecotact Bags

Ecotact bags are hermetic multilayer plastic bags for storage. The ecological plastic bags are extremely resistant and have a high barrier against oxygen and moisture which keeps the freshness of green coffee sealed through the supply and storage chain.

Ecotact Sampler Bags

Shipping green coffee samples from producers, threshers, traders and roasters is one of the most critical exercises in the coffee industry. Our bags keep the grain quality intact.

FIBC Hermetic Bags

The FIBC Bags are flexible packaging of 01-ton capacity for bulk shipments or for storing grain. These are food grade polypropylene bags, with large capacity that can be stacked.

Conatiner Liner Bags

These polypropylene liners substantially reduce packaging and handling costs and, at the same time, provide safety, cleaning and hygiene solutions for food products. The basic materials used in these bags are food-grade and FDA approved.

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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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