Our Organic Peru Cajamarca washed-process is a premium organic-certified coffee, sourced from smallholder farmers. They prioritize sustainable practices, nurturing soil, biodiversity, and the environment. Experience its rich flavors of chocolate, sweet toffee, and golden raisin with hints of almond, blackberry, and black cherry notes. Enjoy this testament to responsible agriculture and exquisite taste crafted in every sip.

This washed-process, organic-certified lot originates from the largest organic operation in Peru and represents the highest-quality selections from the many smallholder farmers who participate. Organic coffee farmers in Cajamarca prioritize sustainable agricultural practices that focus on soil health, biodiversity, and environmental well-being. They employ techniques like composting, crop rotation, and the use of organic fertilizers to maintain soil fertility. Pest and disease control methods rely on natural approaches, such as beneficial insects, organic sprays, and cultural practices to promote resistance.

History of Coffee in Peru

In 1897 the Belgian consul in Lima Peru wrote a report that “the coffee of Peru is delicious,” there was every reason to believe he was right. That same year, coffee exports had reached well over 20,000 bags, almost triple the 7,000 bags exported in 1894. But the turn of the century would prove to be a peak for that generation of Peruvian coffee exports.

By 1913, exports had dropped back down to 9,000 bags. It would have been difficult to imagine on the eve of WWI that for most of the next 100 years Peru would be numbered among the top 10 coffee producing countries in the world, and even rise to the number 5 spot a few times. Looking back, it's not only easy to understand why, but easy to imagine increasing success in producing specialty coffee as a leading supplier of organic coffee.

History of Coffee in Peru

Peru is made up of a wide variety of landscapes, from long beaches to high mountains, from the desert to the largest rain forest. In the north, the second highest mountain rage, the Andes, goes through Cajamarca department and converges with the Amazon, creating complex and diverse orographies and microclimates.

Cajamarca’s inter-Andean valleys have hosted coffee crops for more than 200 years and concentrate almost 43% of the total Peruvian coffee production, not only because of its vast lands but because of an ancient coffee tradition that goes back to the XVIII century, when the first coffee crops were brought in and started to be nurtured by the many generations of producers in the region. Coffee has been part of their lives for so long that their inhabitants’ experiences and learnings are inextricably linked to it.