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There is a reviewed and diffused legend about the coffee origins and it is about a pastor of Abyssinia (the actual Etiopía), called Kaldi, who observed the invigorating effect of some little, red fruits of a bush that the goats had eaten in the mounts, that effect was proved by the same pastor when he consumed them and had his energy revitalized.


The great diversity of microclimates that Peru has, allows coffee to be produced from the north, center and south, between 600 and 2500 meters above sea level, having results of great variety in profiles according to the area in which it is produced.


Our coffees are produced specifically in the provinces of San Ignacio and Jaén, in the department of Cajamarca, northern Peru, at an altitude between 1,500 and 2,200 meters above sea level.


The central harvest is from June to October, and it is very important to select the ripe cherry trees to achieve homogeneous coffees in physical and sensory analysis. In addition, they are classified by qualities and profiles, in such a way that we can direct them to the different markets.



We currently develop 3 processes with our coffee growing partners:


The ripe cherry trees are harvested, and put to ferment in vats or wells with water, for more than 12 hours or until the molasses particles adhered to the parchment have detached; later the grain is washed until it is clean,

being ready to dry.

This is the most traditional process, due to the few risks involved in its preparation.


This process has allowed us to develop coffees with different profiles, more fruity and delicate, to achieve the harvest of ripe coffee cherries. Then it is pulped and dried with all the particles adhered to the parchment. It does not require washing therefore reduces the use of water.


This is another very impressive process in profiles such as ripe fruit, cocoa, dense body and many more, in addition to its powerful aroma and fragrance. For this process, only ripe cherry trees are selected and they are dried with all the pulp, without the need to pulp or wash, therefore, it does not require the use of water.


All our coffees are dried on African beds, inside greenhouses and/or solar dryers, between 20 and 30 days.



All the coffees of our partners go through our laboratory, in which the physical and sensory aspect is analyzed.

Physical: The color and smell of the parchment is evaluated, followed by the physical performance, color, smell, size, density, humidity and water activity of gold coffee or green coffee.

Sensory: The coffee samples are roasted and evaluated to guarantee cleanliness and determine the cup score, as well as the profile or characteristics.

NOTE: all analyzes are carried out under the parameters of the Specialty Coffee Association (SCA) and the Coffee Quality Institute.



Our coffees are stored in parchment with humidity around 11%, in stable temperature spaces to maintain their quality. Before being shipped or sent to our clients, they are taken to the Piling or Threshing process, and they will be bagged in Grainpro Bags and Jute bags.

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