Camila's Organic

Rich, chocolatey, and a little bit dressed up. Camila's Organic is a medium-dark roast with notes of dark chocolate, plum, and baker's spice — a full, rounded body that makes it our go-to organic espresso, and just as good as a strong cup of drip.

Grown by the Chirinos Cooperative in Cajamarca, Peru

Camila's comes from Chirinos, a cooperative in the San Ignacio province of Peru's Cajamarca region. Chirinos was founded in 1968 by 36 producers who wanted to reach the international specialty market; today it has 867 members and a reputation for forward-thinking production. The coffee grows between 1,200 and 2,200 meters — Typica, Bourbon, Caturra, Pache and Catimor — hand-picked during the August–November harvest and washed-processed.

Chirinos holds both Fair Trade and Organic certification. Members use only organic fertilizers made from composting, worm bins and guano, control pests naturally rather than with chemicals, and rely on an agronomist assigned to each producer group for organic and quality support. Their gaicashi composting system, developed by Colombian agronomist Edgar Blandon, is some of the best thinking in compost management anywhere. We source through Sustainable Harvest, the Portland-based B Corp certified importer we've worked with for years.

Certified Organic, Verified End to End

Camila's is one of only two Certified Organic coffees in our Family Line. Nossa Familia is a Certified Organic handling facility under Oregon Tilth, so the organic chain of custody holds through roasting and packing, not just at origin. Read our direct trade sourcing standards — including our commitment to cup every coffee we buy at 84 points or above on the Specialty Coffee Association scale — or meet the farms and cooperatives we buy from.

Coffee From a Certified B Corp

Camila's is roasted by a Certified B Corporation, which commits us to 100% renewable energy at every Nossa Familia facility, Loring roasters that cut roasting energy and emissions by up to 80%, zero-waste programs across our roastery and cafés, and donating at least 1% of annual gross profits to nonprofits.

Our family has been growing coffee since 1890. Camila's is the darker, richer end of that tradition.