masaro · chiclayo, peru
Honest coffee,
roasted in Chiclayo.
We roast the beans ourselves, serve them at the bar, and ship them across northern Peru. Traceable from the farm to your table.
01 / 02
00 — about us
Five years, one obsession: every cup should tell a producer's story.
Masaro began in Chiclayo with a simple idea. Buy Peruvian coffee directly from the people who grow it, roast it ourselves, and serve it with the warmth of a long, unhurried table. No shortcuts.
- 01
Traceable
We know which farm each bean comes from, who harvested it and at what altitude. Fair price, paid direct to the producer.
- 02
Roasted in-house
Our IMSA roaster turns every day in Chiclayo. Small batches, hand-drawn curves, one origin at a time.
- 03
A room to stay in
Wood, plants, natural light. A house menu, baristas who know the coffee, and a Coffee Bar built for slow conversations.
02 — the origin
Yonisser, Jaén,
Cajamarca.
At Yonisser's farm grows a Geisha with notes of maple and white flowers. It's the coffee we pour for anyone who wants to understand why Peru sits in the global specialty conversation. We've worked with his family for three harvests now: fair price, full transparency, one handshake a year.
- altitude
- 1,750 masl
- varietal
- Geisha
- process
- Washed
- notes
- maple · white flowers · citrus
03 — the roastery
One IMSA, small batches, plenty of patience.
We roast every week in Chiclayo. Every origin has its profile, its time and its curve. What leaves the drum is what that same week shows up in the cup — and in the bag we ship to your home.
- Small batches — 12 kg maximum per load.
- Hand-drawn curves for every lot.
- Roast date on every bag.
01 — shop
Take Masaro home.
Whole-bean coffee, brewing tools for home, and gift boxes for the dates that matter. We ship across Peru.
04 — the room
Come in. Linger. Stay.
Av. Salaverry 1099, Chiclayo. An interior patio with plants, a bar to watch the espresso pour, and tables where the wifi reaches but the coffee comes first.
