Manager

Silvia Arispe

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.

Area of operations

Lourdes Basteres 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.

Sustainability and Management Coordinator

GELIMER CÉSAR ENRIQUE CARRANZA DONAYRE

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.

Quality Control

Alexandra Briceño

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