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From the La Convención valley to your cup

We are a Cusco company that exports green coffee from farms in Santa Teresa and Santa Ana, in La Convención, and offers it roasted, ground or whole bean, across Peru.

The Urubamba River between slopes of dense tropical vegetation, with mountains behind, between Maranura and Quillabamba.Foto: Ordzonhyd Rudyard Tarco Palomino / Wikimedia Commons, CC BY-SA 4.0

Our story

We grew up among coffee farms. Our families have grown coffee in La Convención for three generations, and for years sold it without knowing where it ended up.

In 2022 we started separating lots by farm and by process, cupping them and recording every delivery. That is how we found that the same valley produced very different cups depending on altitude and drying.

Today we work with Finca La Nueva Alianza, in Santa Teresa, and Finca La Posada del Sol, in Santa Ana. We export directly, so the roaster knows who grew the coffee and the farmer knows where it goes.

Where our coffee grows

Two high-jungle areas of La Convención province, north-west of the city of Cusco.

Map of the Cusco region with La Convención province highlighted in red, in the northwest.Mapa: AgainErick / Wikimedia Commons, CC BY-SA 3.0
Santa Teresa
1,600–1,800 m a.s.l.
Valleys running down from the snow-capped Salkantay to the Urubamba River. Home to Finca La Nueva Alianza, the source of our washed Geisha.
Esmeralda (Santa Ana)
1,550 m a.s.l.
Slopes near Quillabamba, the provincial capital. Home to Finca La Posada del Sol, which offers its Geisha washed, honey and fermented.

From farm to cup

Five steps we control at origin.

  1. A hand picking ripe red coffee cherries from a coffee branch.
    Foto: Faris Ristiansyah / Unsplash

    Selective picking

    Ripe cherries only, in several passes per season.

  2. A hand holding pulped coffee beans under running water during washing.
    Foto: Michael Burrows / Pexels

    Processing

    Washed, honey or fermented, depending on the lot. Each coffee page states its process.

  3. Parchment coffee drying in the sun on raised African beds, with hills in the background.
    Foto: Imanishimwe Regis / Pexels

    Drying

    Down to 10–11% moisture. Each coffee page states the coffee’s moisture.

  4. Hands hand-sorting green coffee beans over a bamboo tray.
    Foto: Michael Burrows / Pexels

    Milling and sorting

    We remove the parchment and sort by size and defects, by machine and by hand.

  5. Two cupping spoons over a white bowl of coffee during a cupping session on a wooden table.
    Foto: Nathan Dumlao / Unsplash

    Cupping and dispatch

    We cup every lot before offering it and keep a reference sample of every shipment.

What each coffee page shows

Every coffee in the catalogue shows the data a buyer needs to decide:

  • Area, altitude and variety.
  • Process, harvest, moisture and yield.
  • Producer or cooperative, when they allow us to publish it.
  • Downloadable technical sheet (PDF).
See the coffees
A stack of full jute sacks piled on top of each other.Foto: ideadad / Unsplash

The team and the cupping table

  • Coffee branches heavy with ripe red coffee cherries.
    Foto: Faris Ristiansyah / Unsplash
  • Close-up of raw, unroasted green coffee beans.
    Foto: wisnu dwi wibowo / Unsplash
  • Parchment coffee drying in the sun on a patio, with a wooden rake, white sacks and mountains behind.
    Foto: Alexander Schimmeck / Unsplash
  • Newly germinated coffee seedlings with their first round leaves in a nursery bed.
    Foto: Burkhard Mücke / Wikimedia Commons, CC BY-SA 4.0
  • Jute coffee sacks stacked in a warehouse.
    Foto: Vinicius Benedit / Unsplash
  • Freshly roasted coffee cooling in a roaster's rotating cooling tray.
    Foto: Volodymyr Proskurovskyi / Unsplash
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