Us

we forge

An anthropologist specializing in the Peruvian cacao and chocolate value chain, she studied at Dickinson College (USA) and earned a master's degree from PUCP. She is a certified taster under the CoEx protocol from the Universidad Nacional Agraria La Molina. She has worked as a consultant for national and international projects related to cacao and chocolate, including restaurants such as Mater In and Lady Bee , as well as the Candid brand in the US. She founded El Cacaotal with the goal of highlighting the work of Peruvian producers and currently leads the curation of more than 20 artisanal chocolate brands. She also organizes tasting and pairing experiences that integrate chocolate, specialty coffee, and local wines.

Felipe Aliaga

Her relationship with specialty coffee began in 2014 with an espresso that marked the beginning of a profound journey in the industry. After training in Peru, she obtained Q-Grader certification in Portland (2019) and a second update in Seattle (2022). In 2021, she founded Ciclos Café , a roastery and coffee shop located in Barranco, where she fosters direct relationships with producers and builds a bridge between origin and end consumer. Her work highlights every stage of the coffee process, from farm to cup, with a focus on the development of the actors involved in this chain.

we forge

An anthropologist specializing in the Peruvian cacao and chocolate value chain, she studied at Dickinson College (USA) and earned a master's degree from PUCP. She is a certified taster under the CoEx protocol from the Universidad Nacional Agraria La Molina. She has worked as a consultant for national and international projects related to cacao and chocolate, including restaurants such as Mater In and Lady Bee , as well as the Candid brand in the US. She founded El Cacaotal with the goal of highlighting the work of Peruvian producers and currently leads the curation of more than 20 artisanal chocolate brands. She also organizes tasting and pairing experiences that integrate chocolate, specialty coffee, and local wines.

Felipe Aliaga

Her relationship with specialty coffee began in 2014 with an espresso that marked the beginning of a profound journey in the industry. After training in Peru, she obtained Q-Grader certification in Portland (2019) and a second update in Seattle (2022). In 2021, she founded Ciclos Café , a roastery and coffee shop located in Barranco, where she fosters direct relationships with producers and builds a bridge between origin and end consumer. Her work highlights every stage of the coffee process, from farm to cup, with a focus on the development of the actors involved in this chain.

Us

we forge

An anthropologist specializing in the Peruvian cacao and chocolate value chain, she studied at Dickinson College (USA) and earned a master's degree from PUCP. She is a certified taster under the CoEx protocol from the Universidad Nacional Agraria La Molina. She has worked as a consultant for national and international projects related to cacao and chocolate, including restaurants such as Mater In and Lady Bee , as well as the Candid brand in the US. She founded El Cacaotal with the goal of highlighting the work of Peruvian producers and currently leads the curation of more than 20 artisanal chocolate brands. She also organizes tasting and pairing experiences that integrate chocolate, specialty coffee, and local wines.

Felipe Aliaga

Her relationship with specialty coffee began in 2014 with an espresso that marked the beginning of a profound journey in the industry. After training in Peru, she obtained Q-Grader certification in Portland (2019) and a second update in Seattle (2022). In 2021, she founded Ciclos Café , a roastery and coffee shop located in Barranco, where she fosters direct relationships with producers and builds a bridge between origin and end consumer. Her work highlights every stage of the coffee process, from farm to cup, with a focus on the development of the actors involved in this chain.

What we do

We forge

At both El Cacaotal and Ciclos Café, working with producers is the starting point. We deeply value traceability and believe that producers should not only be seen, but recognized. Our commitment goes beyond selecting quality ingredients: we seek to get to know the people behind each cacao and coffee bean, build relationships of trust, and support them in their development.

We unite

Many of these relationships have transcended the commercial. Today, several of the producers we work with are friends, allies, and essential parts of the project. We care about consumers knowing these stories, about being able to put a face to the origins, without secrets or secrecy.

We create

We also believe that the way we share that work is part of the message. We take care of every detail of the creative process—how we tell it, how we show it, how we convey it—because when communication clearly reflects what's behind it, the connection becomes more authentic and meaningful.

Contact us!

We'd love to chat with you and help you with whatever you need.