Our Story
In the heart of Challhuamayo, Finca Tasta coffee is born, a bean that is the result of a respectful work with nature and living beings.
Ten years have passed since we began our work in the area, time in which we have grown and made known the quality of our product in different national and international scenarios (USA, Canada, Italy, among others).
We have grown, but we have not done it alone, but in the company of each one of the people that have collaborated with us, united by our passion for coffee. This growth and learning has allowed us to be pioneers in diverse processes, as well as to technify and improve each one of them through good agricultural practices.
Today, thanks to the passion that moves us, we are able to deliver the seed of Finca Tasta, a coffee of international quality origin.
Origin of Finca Tasta
Elsa, the mother of the family, bought a piece of land in Chalhuamayo, in order to be able to reunite with her parents, sadly she and her father died in 2018 after almost a year of starting the cultivation processes of the 1st hectare of the farm, which which was very complicated for Edith, since she was in college, almost halfway through her degree, and coffee was not on her horizon. But, with the support of his uncles and his brother, he carried out Finca Tasta.
After finishing her engineering studies, Edith enters a whole process of specialization. He has taken a diploma in Business Management from the Universidad del Pacífico and a master’s degree in Economics and Coffee Science from the University of Trieste, in Italy, after winning the Ernesto Illy scholarship.
Edith Meza
CEO of Agroexportadora Tasta SAC
Edith Meza, who is the founder of Finca Tasta, is also an engineer in food industries, but her life is dedicated to coffee, since she has a passion that keeps her always excited and active in this coffee path. It is clear that her profession has been of great help in improving each one of her processes and providing us with one of the best coffees in Peru.
Iván Meza
CEO of Agroexportadora Tasta SAC
Executive Chef, Business Administrator and Coffee Cupper.
He has actively participated in seminars and congresses
such as: Advanced Coffee Brewing, Specialty Coffee Expo Boston, Seattle, Atlanta, among others.
He has provided consulting and development of workshops, master lectures for students, producers and organizations.
Specialty coffee producer dedicated to the creation and
development of new products that we are developing at
Finca Tasta.
Coffe Specialization
Achieving the eight types of coffee that Finca Tasta currently sells, and achieving the Silver Bean award at the I Expo Café Trademark Contest in 2015, has not been an easy job to accomplish. A point that has always been a stone in the road for Edith has been for years the lack of infrastructure and the machismo of the coffee industry, but this was not an impediment to meet her goals. “If we go back to the past and analyze each point, you realize the machismo. Fortunately, my parents empowered me and I was able to gain the respect of my people”, comments Edith. The coffee expert had to make
suppliers and workers understand her vast knowledge through concrete actions, which was key: to raise awareness of the need to improve roads and to demonstrate that women also have a great management in the area of sales of local productions. Now, after so many years of trajectory and thanks to the knowledge acquired, its catalog of coffees has the highest ratings in Peru, issued by the North American magazine Coffee Review with scores ranging from 94, 93 and 92, in Anaerobic and natural processes.
Café del Perú para el mundo
