Hand harvest
Selective harvest
Only ripe cherries, hand-picked in 3 to 5 passes between April and September.
Our Story
From SERUMS to the farm. From medicine to coffee.
Jaime's Story
It all began in 2012, when Jaime—a recently graduated doctor—chose Rodríguez de Mendoza for his year of community service. In Nuevo Chirimoto, a village where life revolves around coffee, he discovered a world entirely different from what he knew.
Breakfast included coffee on demand. Lunch too. Dinner as well. You could have as many refills as you wanted. The people were warm, joyful, and the quality of that coffee was worlds apart from anything Jaime had tasted before.
Between walks through the mountains with Don Pancho and Elmo Ocampo—his first mentors—he learned about microclimates, shade-grown cultivation, the importance of organic farming, and the alternation of fruit trees with coffee plants.
Years later, after a career dedicated to medicine in Lima, Jaime made the decision to return to Mendoza, buy some farms, and devote himself to this passionate world. That's how Finca Emilia was born, and with it, Selvaya Coffee.
The Terroir
Rodríguez de Mendoza lies in the cloud forest, at the transition from highlands to jungle. Average temperatures of 19 to 20°C—the climate of eternal spring—with constant humidity from the rains. These conditions produce a slow ripening that gives the coffee unique cup characteristics.
Altitude 1800–2000 masl
Temperature 19–20°C annual average
Climate Eternal spring, humid
Shade Guaba, laurel, ishpingo, caimito
The Varieties
Geisha
World-renowned award-winning variety. Delicate, lower yield. Score 88 SCA. Notes of coffee blossom, red apple, guava.
Maragogipe
Exotic large-bean variety. Difficult to manage, low yield but exceptional. 88 SCA. Notes of toffee, blackberries, brown sugar, plums.
Bourbon
More resilient with higher production. Caramel flavors with notes of caramel, milk chocolate, panela.
Caturra
The reigning variety of Rodríguez de Mendoza. High production and adaptability. 87.25 SCA. Notes of coffee blossom, peach, orange.
Typica
Pure variety, difficult to manage due to its size and low production. Classic, elegant profile.
Catimor
The most common in the region. High production rate, yield, and resistance.
Origin Process
Every step protects flavor and traceability of our coffee.
Fermentation
Fermentation and washing
Aerobic fermentation 12h for Caturra, Catimor, and Typica. Anaerobic 24h for Geisha and Maragogipe.
Solar drying
Solar chamber drying
Controlled drying for 5 to 8 days until reaching 11–12% moisture.
Controlled roasting
Controlled industrial roasting
Gas roaster with temperature control, rapid cooling, and sensors for a consistent profile.
Cup Quality
Catadora: Lourdes Córdova Moya
SCA professional cupper, instructor and head of quality control at the Peruvian Coffee and Cacao Chamber laboratory.
INTI
88 ptsGeisha
Selvaya 2000 (50%) + Geisha (50%)
- Fragancia / Aroma
- Coffee blossom, apple, orange, caramel
- Sabor
- Citrus, red fruits, vanilla, nuts
- Post gusto
- Dulce de leche
- Acidez
- Fine citric
- Cuerpo
- Juicy
AMARU
88 ptsMaragogipe
Selvaya 1900 (70%) + Maragogipe (30%)
- Fragancia / Aroma
- Coffee blossom, dark fruits, orange, caramel, blueberries
- Sabor
- Citrus, brown sugar, red fruits, confections
- Post gusto
- Molasses and dulce de leche
- Acidez
- Sweet
- Cuerpo
- Creamy, dense
RAÍCES
87.25 ptsAltitude blend
Selvaya 1900 (50%) + Selvaya 1700 (50%)
- Fragancia / Aroma
- Coffee blossom, peach, orange, caramel, spices
- Sabor
- Citrus, brown sugar, red fruits, toffee
- Post gusto
- Molasses
- Acidez
- Sweet
- Cuerpo
- Creamy, dense
TRIVAL
87.25 ptsAltitude blend
Selvaya 2000 (60%) + Selvaya 1700 (40%)
- Fragancia / Aroma
- Coffee blossom, orange, dulce de leche, spices
- Sabor
- Citrus, caramel, red fruits, chocolate
- Post gusto
- Molasses
- Acidez
- Sweet
- Cuerpo
- Creamy, dense
Vision
To establish Selvaya as an international reference for Amazonian specialty coffee. Growing with impact, not volume. So that each line—Inti, Amaru, Raíces, and Trival—is a clear and differentiated experience, backed by real quality and verifiable origin.
Proven quality
- SCA score: 87.25 to 88 points
- Cup-certified specialty coffee
- Cupped by Lourdes Córdova Moya, SCA certified
Legal information
- SELVAYA FOOD S.A.C.
- RUC 20614592738
- Health Registry: Q3239124N · Q0038224N
- Av. la Rivera Nro. 320, San Nicolás, Rodríguez de Mendoza, Amazonas