From the earth to your cup
Certified organic coffee from trusted origin partners — primarily Peru, but also India, Indonesia and Ethiopia — who share our commitment to organic excellence and sustainable practices.
Organic excellence from source
We specialise in organic speciality coffee from established origin partners — primarily Peru. Peru is ideally suited for speciality coffee with rich organic soils at high altitude and good rainfall. We also source from India, Indonesia and Ethiopia.
Ideal organic growing conditions, altitude, special processing and the caring hands of our growers make our coffee so special. Then we roast and blend different varieties and differently processed coffees to get balanced single origin coffees, or for some blends we blend different country of origins.
Great coffee starts at the farm
IncaFé™ Organic Coffee sources coffee from organic growers and supports supply chains that reward the work of growing shade-grown, organic coffee. That means better quality beans for you—and a better quality of life where coffee is grown with care. Organic coffee is almost always grown on small family farms where families also grow their own food and wood.
Coffee is originally a shade plant and is perfect for organic agriculture. With the right companion plantings it can produce a higher income for the grower, better coffee for you and a better environment for all.
IncaFé coffee beans are grown in forested ecosystems where native trees, canopy shade, and an abundance of insect and bird life all contribute to healthy plants in fertile soil, producing full-flavoured coffee beans.
of the world's coffee production is organic. Many areas are now hard to convert due to soil degradation. But climate change is forcing coffee growers to restore tree cover — and once trees are re-established, they are only a small step from going fully organic.
Organic coffee growing can capture more carbon than it emits along the supply chain, including brewing. It helps keep waterways clean and promotes biodiversity — better for the environment and healthier for farm workers. Every cup you enjoy helps maintain these precious ecosystems for future generations.
Geisha — nature's masterpiece
This is a Geisha plant producing the most expensive coffee in the world with flavours that hold between green tea and coffee, with some spectacular notes. Geisha is one of various heirloom species that produce rich flavours and loves organic conditions.
You can see how the cherries ripen at different times, another reason why they are suited for organics. Due to the trees you cannot machine harvest coffee, which makes organic plantations more suitable for speciality coffees that need to be picked by hand to select the ripe cherries.
Organic plants in general have deeper roots and get water and nutrition from deeper in the ground. Over the years we have found that the depth in flavour of our coffees is very consistent also between dry and wet, and cool and hot years.
Processing & varieties
Much of the flavour is created at the farm. When we met Felix Marin in 2006 at the Coopchebi cooperative, we straight away started discussing speciality coffees and different processing methods — since almost 100% of Peruvian coffee was just washed coffee at the time.
We guaranteed to buy all his trials at prices that reflected the extra work, and Felix loved to look for added value products that fitted the organic growing conditions in much of central Peru.
Natural Process
Dried without washing, creating intense fruit flavours
Honey Process
Dried after removing skin, with sweet mucilage intact
Washed Process
Fermented in tanks with flesh removed — clean, bright flavours
Each variety can be subjected to these different processes and suddenly you can have over 20 very differently flavoured coffees from the same farm. There is a lot of work involved — for example, natural processed coffee needs to be turned a couple of times a day for up to 30 days!
The finishing touch
Although there is a bit of an art to it, and the equipment is very important, roasting is pretty straightforward. We don't add anything to the coffee, so it is very much a case of ensuring the goodness from the farm is baked the best way. This is where nearly 30 years of roasting and cupping experience and a lifetime of coffee drinking is teamed up with a passionate coffee Q Grader and an experienced barista turned roaster.
Once you have the roast profile established, it requires the green beans to be consistent. This is where our long-term relationships with origin partners kick in — and the coffee being organic ensures there is little difference between batches and seasons.
We roast each type of coffee separately and blend afterwards. Like setting the roast profiles for the different coffees, establishing the blends is of course a bit of an art, ensuring flavours of different types of coffee complement each other and fuse together. Each batch is cupped.
COOPCHEBI Cooperative
Some of our Peruvian speciality coffee still comes from COOPCHEBI in central Peru. In recent years we buy more from the North where there is good Bourbon and Caturra, and from the South where there is rare Tipica.
Legacy of excellence
Coopchebi was formed from a conglomerate of plantations from mostly 6 brothers, plantation workers and a number of cousins in 2001. The original plantation was set up by Hector Marin and his wife Rosa in 1942.
Hector Marin and Rosa establish the original plantation.
First grower's group in Peru to export their own coffee.
COOPCHEBI officially formed by 6 brothers and cousins.
COOPCHEBI continues to lead with energy and vision — offering quality and continuous innovation to conquer new customers and new tastes, whilst holding on to their social and environmental principles. Happy growers, communities, and good environmental conditions create great coffee and good people.
Organic certified since the start
BioGro certified organic coffee, ensuring the highest standards of quality and sustainability in every cup.