Our Farm

The farm, which once belonged to my great-grandfather, was originally a dairy farm. Fresh milk was transported by train from the farm to the port of Buenaventura, supplying the nearby port city with high-quality dairy products.

Years later, our family transitioned from dairy to coffee — marking the beginning of our journey as coffee producers. My grandfather worked closely with the National Federation of Coffee Growers, gaining the knowledge and technical guidance needed to establish our first coffee plantations.

Today, we are third- and fourth-generation farmers. Together with my mother and aunt, we manage the farm with a deep respect for tradition and a vision for the future.

Recognizing the growing demand for higher-quality coffee, we evolved from commercial production to supplying specialty coffee — both green and roasted — to coffee shops and businesses worldwide. This transformation has allowed us to share not only our coffee’s freshness and exceptional flavors, but also our family story directly with our partners around the world.

Our coffee is grown at 1,650 meters above sea level, between the Pacific Ocean and the Andean Mountains. The cool Pacific breezes and the region’s rich biodiversity contribute to the floral notes and vibrant red fruit flavors found in every cup.

We are committed to providing the best working conditions for our team and coffee pickers. We ensure fair wages, safe and respectful working environments, and offer competitive prices per kilo of cherry during harvest season.


We are committed to the highest quality standards at every stage of production — from cultivation to processing — ensuring consistency while minimizing defects. Our practices include careful hand-picking of fully ripe cherries and meticulous hand-sorting of parchment coffee to guarantee exceptional quality in every lot