Santa Teresa Producer Coffee Specialty
Discover the World of Coffee: A Sensory Adventure
Explore the world of coffee through a sensory adventure. From the lush green plantations to the aromatic coffee beans, immerse yourself in the rich culture and history of coffee production. Meet passionate farmers, learn about sustainable practices, and taste the finest coffee right at its source. This journey will not only delight your senses but also deepen your appreciation for the art and science behind every cup of coffee.
Santa Teresa Coffee 2025
Santa Teresa is ready for the new 2025 specialty coffee harvest. With dedication at every stage of the process, we strive to bring out the best in every bean. We work with sustainable practices and strict quality control to deliver exceptional coffee. This year, we expect to harvest between 90 and 100 tons of high-quality coffee, maintaining our commitment to the land and to excellence in every cup. It is the result of a collaborative effort between our producers and our technical team at Wild Coffee Peru.
Our Products
Aide Palomino
Sacsara, Yanatile
Farm: "Las Rocas", is located at an altitude of 2,200 meters.
Angelino Acostupa
Vilcanota, Pacaymayo
Specialty coffee producer farm, "Pacaymayo", is located at an altitude of 2,100 meters.
Teodoro Quispe
Vilcanota, Pacaymayo
Specialty coffee producer farm, "Las Rocas", is located at an altitude of 2,180 meters.
Ilda Alvarez
Sacsara, Yanatile
Specialty coffee producing farm, "Yanatile Sacsara", is located at an altitude of 2,200 meters.
Arabica coffee in Santa Teresa
Arabica coffee has found its perfect home in Santa Teresa, Cusco, thanks to the region's unique high-altitude conditions and microclimates. Grown at elevations between 1,800 to 2,200 meters above sea level, the coffee benefits from cooler temperatures and rich volcanic soils. The combination of warm days and cool nights, along with the area's distinct rainy and dry seasons, allows the coffee cherries to develop slowly, resulting in a more complex and refined flavor profile. This exceptional terroir produces Arabica beans with bright acidity, floral aromas, and notes of tropical fruits, making Santa Teresa one of Peru's most renowned coffee-growing regions.
Laboratory for Quality Classification
The laboratory is a place where coffee farmers can learn about the different types of coffee beans and how they are grown. The laboratory also provides information about the quality of the coffee beans, the brewing process, and the taste of the coffee. This information is important for coffee farmers to make informed decisions about their coffee production and to ensure that their coffee is of the highest quality.
Open to the World
Our premium specialty coffee is exported to over 20 countries across North America, Europe, and Asia. We work with international distributors and roasters to ensure the rich flavors of Peruvian coffee reach enthusiasts worldwide. Our export process maintains strict quality control, from harvest to packaging, guaranteeing that every cup delivers the authentic taste of Santa Teresa's high-altitude Arabica beans.