Origins
Peru is one of the world's great coffee countries — and most people don't know it. Here are the regions we source from, the farmers who grow our beans, and why altitude and care matter more than marketing.
Cajamarca
Peru · 1,500 – 2,200 masl
Northern Peru's high-altitude treasure. Cajamarca sits between 1,500 and 2,200 masl, producing coffees with bright acidity, stone fruit sweetness, and a clean finish that lingers.
Cusco – Quillabamba
Peru · 1,200 – 1,900 masl
Where the Andes meet the Amazon. Quillabamba's tropical altitude creates coffees with chocolate depth, nutty body, and a sweetness that reminds you the jungle is close.
Cusco – Calca – Yanatile
Peru · 1,900 – 2,100 masl
High-elevation coffee from the Yanatile district in Calca, Cusco. Farms here sit above 1,900 masl, where cool nights and slow cherry maturation produce dense, sweet Bourbon lots with bright acidity and a clean, lingering finish.
Coffees from Here
Lote Benigno Rayme — Bourbon Lavado
"Chocolate, caramel, orange zest, toasted almond. Bright citric acidity with a sweet, clean finish."
Producers
Benigno Rayme Grande
Huaynapata, Yanatile, Calca, Cusco
Don Benigno inherited the Mesapata farm from his parents and convinced his wife to dedicate the family land to specialty coffee. At 2,000 masl, their 4-hectare plot has become the economic sustenance of the family, and Don Benigno has been part of the Valleinca association since its beginnings.
Junín – Chanchamayo
Peru · 1,000 – 1,800 masl
Peru's original coffee heartland. Chanchamayo valley coffees are balanced, approachable, and deeply satisfying — the kind you reach for every morning without thinking.
Coffees from Here
Lote Andrés Piori
"Chocolate, panela, grapefruit, green tea. Silky body with citric acidity."
Lote Emilio Mahuanca — Geisha
"Jasmine, peach, rose, floral notes. Silky body with citric acidity of rose and jasmine."
Lote Lucho Pichuca
"Plum, yellow fruits, juicy body. Panela and peach sweetness with a fruity aftertaste."
Lote Hernán Peña — Fermented
"Orange, cacao nibs, malty body. Panela and pear sweetness with silky texture."
Lote Roy Peña
"Brown sugar, citrus, toasted almond. Clean body with a sweet, lingering finish."
Lote Delmer — Geisha
"Jasmine, tropical fruit, tea-like elegance. Floral complexity with a silky, delicate body."
Producers
Andrés Piori
Mazaronquiari, Pangoa, Junín
Andrés cultivates his lot at 1,429 masl in the APROSEM community. His washed Caturra delivers chocolate and panela sweetness with a silky body — honest coffee from the heart of the Selva Central.
Emilio Mahuanca
Mazaronquiari, Pangoa, Junín
Emilio is a producer growing rare Geisha variety at 1,700 meters. His lot bursts with jasmine and peach — floral complexity that rivals any competition-grade coffee.
Lucho Pichuca
Mazaronquiari, Pangoa, Junín
Lucho's Caturra scored 86 points — the highest in our current lineup. Grown at 1,500 masl in Mazaronquiari, his lot delivers juicy plum and yellow fruit notes with a panela sweetness that lingers.
Hernán Peña
Mazaronquiari, Pangoa, Junín
Hernán is Roy's father and an experienced Asháninca producer who experiments with fermentation processes on his Bourbon and Caturra lots. The result: orange and cacao nib flavors with a malty, silky body that surprises with every sip.
Roy Peña
Mazaronquiari, Pangoa, Junín
Roy is a young Asháninca producer who grows Bourbon and Caturra varieties at 1,600 masl. His careful cherry selection and traditional drying methods produce cups with brown sugar sweetness, citrus brightness, and a clean, lingering finish.
Delmer
Mazaronquiari, Pangoa, Junín
Delmer cultivates the prized Geisha variety in the highlands of Mazaronquiari. His meticulous care of each plant produces cups with extraordinary floral complexity — jasmine, tropical fruit, and a tea-like elegance.
Puno – Sandia Valley
Peru · 1,400 – 2,100 masl
The highest coffee in Peru. Sandia Valley micro-lots grown above 1,800 meters produce rare, complex cups with floral aromatics and a citrusy spark.
San Martín
Peru · 800 – 1,800 masl
Peru's largest coffee-producing region. The lush Alto Mayo and Huallaga valleys deliver smooth, well-balanced cups with caramel sweetness and mild acidity — reliable and crowd-pleasing.
Amazonas – Chachapoyas
Peru · 1,200 – 2,000 masl
Cloud-forest coffee from near the ancient fortress of Kuélap. Amazonas beans are known for their vibrant acidity, tropical fruit notes, and a honeyed finish unique to the region.
Huánuco
Peru · 1,000 – 1,800 masl
A hidden gem in central Peru. Huánuco's coffee farms in the Monzón and Huallaga valleys produce rich, full-bodied coffees with dark chocolate and dried fruit undertones.
Ayacucho – VRAEM
Peru · 1,000 – 1,700 masl
From the resilient VRAEM valley, these coffees carry notes of brown sugar, toasted almond, and a smooth, round body. A region rebuilding its identity through specialty coffee.
The Families Behind Your Cup
Asháninca community of Mazaronquiari, Junín
Taste the Origin
Visit our café in Cusco to try these coffees in person. Every cup tells a story.
Find a Café