We directly source Certified Organic & Fairtrade coffee beans from selected growers in Peru and Sumatra where we support a budding coffee industry. We also procure beans via third party from Ethiopia.

Coopchebi Cooperative

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.

In 1990 the predecessor of COOPCHEBI was the first grower’s group in Peru to export their own coffee in order to add value. They were one of the first to become fully organic certified and in tradition of their father accepted organic agriculture and looking after the environment as a social and moral responsibility.

Today, COOPCHEBI specializes in the production of high-quality and specialty coffees with 100% Arabica varieties and Geisha specialties, adapting to the requirements of their customers with social and environmental responsibility, and always with the same vision of quality and continuously innovating to conquer new customers and new tastes.

COOPCHEBI continues to work as a large family and in cooperative way with the same responsibilities instilled by their founder despite suffering the current global coffee crisis, complemented by political factors and years of terrorism in the 80’s and 90’s, which accentuated the current crisis as the social and cultural infrastructure in Chanchamayo was severely damaged and many people still carry the emotional scars of losing friends, family, limbs and belongings and of betrayal. Many educated and other leading families left for Lima and the USA and have not returned. The quality of life that once existed in this thriving area is permanently damaged. Despite this COOPCHEBI continues to lead with energy and innovation and holding onto their social and environmental principles that happy growers and communities and good environmental conditions create great coffee and good people.


Since 2006 COOPCHEBI works closely with IncaFé and uses them for their marketing and sales in Asia, Australia and NZ. Recently IncaFé Peru was set up for the processing and trading of specialty coffees and distribution of roasted coffee in and from Peru.



Varieties sourced:

Caturra – This coffee is a mutation of the Bourbon variety. Medium sized with high productivity and very susceptible to rust. Balanced cup with sweet aroma and lingering acidity. Grown at an altitude of 1600-1900masl

Geisha – Peru had the luck to discover the queen of coffees – Geisha, officially in Chanchamayo. High tolerance to rust, consistent grain. Extraordinary cup with sweet jasmine and tangerine aroma, citrus aftertaste. Grown at an altitude of more than 1500masl.

Catuai – A very robust variety which adapts very well at an altitude of 800-1500masl. Consistent grain size, smaller than most Peruvian varieties. In cup, it has cinnamon-sweet, juicy wine notes with intense acidity and silky creamy balanced body.

Other varieties sourced : Catimor, Typica, Pacamara, Castillo, Bourbon


Fairtrade, Organic

Processing Method:

Washed, Semi-washed, Natural, Honey, CO2 Maceration (2019)


Kooperasi Permata Gayo

Permata Gayo Cooperative was founded in central Aceh, Indonesia with 50 members in 2006 after many people in the region returned to their land after years of civil conflict and tsunami. Awaiting assistance from the government & NGO’s, the farmers worked towards Organic & Fairtrade certification. They received organic certification in 2007 and fair trade certification from FLO-Cert in 2009.

They have brought the full process of coffee production from farmer to final export under one roof, thus delivering better quality and tracebility. Today, Permata Gayo Cooperative has more than 3000 members from 44 villages. As a result of their growth and improvements, the coop has been able to share more of the final price of coffee with their farmers.

Peru Coffee Plantation

Varieties Sourced:

Catimor – A cross between Hibrido de Timors & Caturra distributed since 1980’s. Highly productive and resistant to leaf rust & coffee berry disease (CBD). Bold cup with big body and toasty, cedar notes. Grown at an altitude of 1200-1600 masl.


Organic, Fairtrade

Processing Method:


Oromia Coffee Farmers Cooperative Union (OCFU)

Oromia is the region where coffee first originated and it is by the Oromo people that the usage of coffee as a food started in the beginning of the 5th century. The region is known for its unique native vegetation as well as for being the center of diversity for many different species of plant. OCFCU is a small farmers owned cooperative union and was established in June 1, 1999. OCFCU works exclusively in Oromia Regional State, which accounts for more than 65 % of the country’s total coffee growing land.

The members are growers, processors and suppliers of high quality, organic Arabica coffee for the direct export and pay 70% of its net profit back to the cooperatives and the cooperatives also pay 70% of their profit to the member farmers. (https://www.oromiacoffeeunion.org )

Varieties sourced:

Yirgacheffe – Ethiopian native coffee. Grown at an altitude of 1770-2200m. Bright acidity, medium body with jasmine and citrus notes.

Sidamo – Ethiopian native coffee. Grown at an altitude of 1550-2200m. Bright cup with medium body. Intense sweetness and caramel flavour.


Fairtrade, Organic

Processing Method:

Washed, Cherry dried