OUR STORY

Rewind a couple of decades back. The year is 1991, Luis Fernando Velez the founder and CEO of Amor Perfecto serendipitously came across the magical world of coffee. During a dry-flowers fair in London, his business at the time, his good friend Alejandro Renjifo showed him how to properly brew coffee with a French Press.
On his way back to Bogotá, Velez packed a few of these coffee makers and upon arrival started offering customers at his former wife’s gift shop some delightful coffee. Soon after, the word spread out in town and people started showing up at the door demanding coffee. Smart enough Mr. Velez seized the opportunity and opened a coffee shop inside the gift shop, which slowly took over the space.
At the time, Colombia was recognized for producing the best green coffee in the world, yet the coffee that Colombians consumed internally was beyond terrible, it was horrific. Under the law ‘Pasilla y Ripio' every quality coffee bean that was produced, had to be exported. Colombian companies were barred from buying, roasting and commercializing high quality beans grown within the country. Triggered by this outrageous situation Velez decided to take it upon himself to ensure that Colombians had access to the best coffee in the world and by default, anyone who came to visit. Amor Perfecto was built with the desire to create a coffee culture of the highest standards within Colombia using Colombia’s finest product.
Determined to fulfill his vision Luis Fernando did everything he could, even if it meant defying the law. In 1997, he bought a small roasting machine and started roasting beans from exporters who exceed their limit for exportation. Five years later, using Velez as a prime example of what the coffee roasting industry in Colombia could look like, the FNC lobbied to modify the law, and in 2003 the government allowed for companies in Colombia to buy export quality beans, roast them and commercialize them internally.
That same year, Velez became the first Colombian ever to represent his country in an international competition for ‘baristas,’ something that almost no one in his country had heard about. He also became the first certified barista trainer in Colombia by the SCAE (Specialty Coffee Association of Europe) and started training people in Colombia.
In 2007 he developed the national coffee competitions and carried them out until 2012 when he handed them over to the FNC already established and consolidated. In 2011, he was in charge of organizing and promoting the World Barista Championship that was held in Bogota, the very first time this competition was held in a coffee growing country.
Since 2013, when we exported our coffee for the first time, we have been driven to establish the concept or ‘Roasted at Origin’ at a global scale. Amor Perfecto remains to be a trailblazer in the coffee growing and roasting industry in Colombia. Having granted Colombians the chance to not only drink great coffee but to feel proud and empowered about our homegrown product, the goal now is give the world the opportunity to drink coffee roasted at origin and a taste of Colombia’s greatest.
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OURSTORY

WHO WE ARE

Amor Perfecto is the largest and leading specialty coffee company in Colombia. We’ve been pioneering in the specialty coffee industry in Colombia for more than 22 years, making us largely responsible for the development of the specialty coffee culture within Colombia. We are a solid team of passionate coffee lovers who believe in the power that coffee has to transform lives and connect people.
Coffee has the power to connect farmers with city dwellers, the young and the old, Colombia to the world, coffee has no boundaries. We take pride in our endeavors of producing the highest quality coffee ever, and in taking our most valued national product and becoming the superlative expression of it.
Previous
Next

SOURCING

Colombia’s natural richness is one of the most important factors that make Colombia’s coffee renowned worldwide. From the extreme north of the territory in the Sierra Nevada de Santa Marta, all throughout its Andean mountain ranges, and down in the deep south in the department of Nariño, we find an extensive diversity of microclimates and cultures that contribute a great variety of flavors and aromas to our coffee. Colombia is the land of diversity.
Our quest is to search deep into every corner of the Colombian territory to find the most exquisite and unique coffee’s every season. We are continuously sampling coffee’s all year round to find those remarkable coffee’s that make us go wow! We also maintain an ongoing relation with those coffee growers that we have found to have the discipline and the passion to carry out rigorous techniques and processes within their farms to consistently produce top quality beans.
Previous
Next

ROASTED AT ORIGIN

There’s nothing that resembles Colombian coffee that’s been roasted in Colombia, a few days after it has left the farm. Why so? Well it’s easy to forget that coffee is indeed a fruit, and like any other fruit it’s best to have it when it’s fresh.

PACKAGING

Aside from its hot looks, this packaging system is what allows us to export coffee and sleep tight at night. The tin can is completely sealed with an inert atmosphere that guarantees the quality of the product from the moment it’s sealed to when our customers open it again. This process encapsulates fresh flavors and aromas and prevents the product from losing quality.

TECHNOLOGY

Although the human factor is quintessential to the coffee equation, there are certain parts of the process that require some technological assistance, which is the case of the roasting process. There are two main pieces of state-of-the-art gear that allow us to have full control over every single variable of the roasting process. One of them is the Ikawa sample roaster which allows us to roast very small batches of coffee.
We try out several roasting profiles, cup each sample to find which one highlights the best qualities of the coffee, make adjustments and record these roasting curves. Once we have made our minds on what the best roasting curve is, we export that exact same curve, transfer it to our large roasting machine, our beautiful Smart Loring, and replicate that exact same profile on a larger scale. Ta-da! Easier said than done.
Previous
Next

PARTNERS

We know we can’t be masters of all trades, or we could but we would rather focus and specialize on what we know and enjoy best, that is selecting the highest quality beans, roasting at the highest standards and brewing the best humanly possible cup of coffee. Therefore, we have strategically chosen to partner up with equally passionate coffee lovers who take care of two key aspects of the process.
That is Innovakit and trace coffee. By working together with Innovakit, we have vertically integrated the entire value chain from seed to cup and we are able to prove it to our consumers with the use of Trace.Coffee.
Previous
Next

TRACE.COFFEE

Rafael Saavedra and his wife Martha arrived one day at our offices with a smart solution we had been seeking for some years. We had already come up with our white bags with special labels that brought to the front and center the work of the coffee growers, the coffee was named after the coffee growers and the label contained all the details about the farm and the process. However, we were missing a keystone which was a technological proofing that could connect consumers directly with producers, and that could show consumers the entire history of the product.
That’s exactly what Rafael and Martha brought to the table, a QR code that was embedded on the label that when consumers scan, a landing page pops up showing the story and traceability of the product. The consumer then can see the people involved in the process, a short video displaying the farm, and all the places and process it went through before reaching their hands.
Previous
Next

INNOVAKIT

Hugo Lopez was once a researcher at Cenicafe, the science department of the FNC that is solely dedicated to investigating and researching coffee. Cenicafe is the oldest scientific coffee lab in the world and the first one to map out the entire coffee genome. Hugo soon realized that all the knowledge that was developed at Cenicafe hardly ever left the facilities. This was the first issue that he found. After attending a cup of excellence event, he realized that the coffee growers who won the competition had very little understanding of how they had achieved such great coffees.
The winners were asked the question on how they had achieved those great quality coffees and their response would usually credit some religious figure. That’s when Hugo realized something had to be done, the technologies and findings developed at Cenicafe had to be put out and someone had to bring that knowledge to the coffee growers and that’s why he started Innovakit.
Hugo and his team, assist farmers and provide them with the right tools and techniques to have control over the quality of their harvest as well as all the other post-harvest processes. Innovakit also educates growers on the best practices to ensure the best production possible.
Previous
Next

THE ULTIMATE EXPERIENCE

We can’t boast too much about our coffee without taking it to the frontline, that’s why we have our own coffee shops and coffee bars, to provide our customers with the best coffee experience possible, and also to show our clients how to brew the best possible cup of coffee.
It’s a long run from when the seed is planted to when the cup is brewed, many hands come into play and everybody’s hard work ultimately pays off if the coffee is brewed correctly. Therefore, we’ve spent years in cultivating baristas that are passionate and love their job, making sure that they understand and have control over every single aspect that comes into play when making a great cup of coffee.
We have made sure that the chain value is no longer a chain but rather an ecosystem where everybody is in contact with each other to discuss and provide feedback to strengthen every step of the process and ultimately guarantee the best coffee experience. The best coffee in the world is always in a state of flux, a moving target, we strive every day to redefine what that means.
Previous
Next

OUR STORY

OURSTORY
Rewind a couple of decades back. The year is 1991, Luis Fernando Velez the founder and CEO of Amor Perfecto serendipitously came across the magical world of coffee. During a dry-flowers fair in London, his business at the time, his good friend Alejandro Renjifo showed him how to properly brew coffee with a French Press.
On his way back to Bogotá, Velez packed a few of these coffee makers and upon arrival started offering customers at his former wife’s gift shop some delightful coffee. Soon after, the word spread out in town and people started showing up at the door demanding coffee. Smart enough Mr. Velez seized the opportunity and opened a coffee shop inside the gift shop, which slowly took over the space.
At the time, Colombia was recognized for producing the best green coffee in the world, yet the coffee that Colombians consumed internally was beyond terrible, it was horrific. Under the law ‘Pasilla y Ripio' every quality coffee bean that was produced, had to be exported. Colombian companies were barred from buying, roasting and commercializing high quality beans grown within the country. Triggered by this outrageous situation Velez decided to take it upon himself to ensure that Colombians had access to the best coffee in the world and by default, anyone who came to visit. Amor Perfecto was built with the desire to create a coffee culture of the highest standards within Colombia using Colombia’s finest product.
Determined to fulfill his vision Luis Fernando did everything he could, even if it meant defying the law. In 1997, he bought a small roasting machine and started roasting beans from exporters who exceed their limit for exportation. Five years later, using Velez as a prime example of what the coffee roasting industry in Colombia could look like, the FNC lobbied to modify the law, and in 2003 the government allowed for companies in Colombia to buy export quality beans, roast them and commercialize them internally.
That same year, Velez became the first Colombian ever to represent his country in an international competition for ‘baristas,’ something that almost no one in his country had heard about. He also became the first certified barista trainer in Colombia by the SCAE (Specialty Coffee Association of Europe) and started training people in Colombia.
In 2007 he developed the national coffee competitions and carried them out until 2012 when he handed them over to the FNC already established and consolidated. In 2011, he was in charge of organizing and promoting the World Barista Championship that was held in Bogota, the very first time this competition was held in a coffee growing country.
Since 2013, when we exported our coffee for the first time, we have been driven to establish the concept or ‘Roasted at Origin’ at a global scale. Amor Perfecto remains to be a trailblazer in the coffee growing and roasting industry in Colombia. Having granted Colombians the chance to not only drink great coffee but to feel proud and empowered about our homegrown product, the goal now is give the world the opportunity to drink coffee roasted at origin and a taste of Colombia’s greatest.
Previous
Next

WHO WE ARE

whoweare
Amor Perfecto is the largest and leading specialty coffee company in Colombia. We’ve been pioneering in the specialty coffee industry in Colombia for more than 22 years, making us largely responsible for the development of the specialty coffee culture within Colombia. We are a solid team of passionate coffee lovers who believe in the power that coffee has to transform lives and connect people.
Coffee has the power to connect farmers with city dwellers, the young and the old, Colombia to the world, coffee has no boundaries. We take pride in our endeavors of producing the highest quality coffee ever, and in taking our most valued national product and becoming the superlative expression of it.
Previous
Next

SOURCING

sourcingMOBILE
Colombia’s natural richness is one of the most important factors that make Colombia’s coffee renowned worldwide. From the extreme north of the territory in the Sierra Nevada de Santa Marta, all throughout its Andean mountain ranges, and down in the deep south in the department of Nariño, we find an extensive diversity of microclimates and cultures that contribute a great variety of flavors and aromas to our coffee. Colombia is the land of diversity.
Our quest is to search deep into every corner of the Colombian territory to find the most exquisite and unique coffee’s every season. We are continuously sampling coffee’s all year round to find those remarkable coffee’s that make us go wow! We also maintain an ongoing relation with those coffee growers that we have found to have the discipline and the passion to carry out rigorous techniques and processes within their farms to consistently produce top quality beans.
Previous
Next

ROASTED AT ORIGIN

Sourcing2 (1)

There’s nothing that resembles Colombian coffee that’s been roasted in Colombia, a few days after it has left the farm. Why so? Well it’s easy to forget that coffee is indeed a fruit, and like any other fruit it’s best to have it when it’s fresh.

PACKAGING

Aside from its hot looks, this packaging system is what allows us to export coffee and sleep tight at night. The tin can is completely sealed with an inert atmosphere that guarantees the quality of the product from the moment it’s sealed to when our customers open it again. This process encapsulates fresh flavors and aromas and prevents the product from losing quality.

TECHNOLOGY

Although the human factor is quintessential to the coffee equation, there are certain parts of the process that require some technological assistance, which is the case of the roasting process. There are two main pieces of state-of-the-art gear that allow us to have full control over every single variable of the roasting process. One of them is the Ikawa sample roaster which allows us to roast very small batches of coffee.
We try out several roasting profiles, cup each sample to find which one highlights the best qualities of the coffee, make adjustments and record these roasting curves. Once we have made our minds on what the best roasting curve is, we export that exact same curve, transfer it to our large roasting machine, our beautiful Smart Loring, and replicate that exact same profile on a larger scale. Ta-da! Easier said than done.
Previous
Next

PARTNERS

Partners (1)
We know we can’t be masters of all trades, or we could but we would rather focus and specialize on what we know and enjoy best, that is selecting the highest quality beans, roasting at the highest standards and brewing the best humanly possible cup of coffee. Therefore, we have strategically chosen to partner up with equally passionate coffee lovers who take care of two key aspects of the process, that is Innovakit and trace coffee.
By working together with Innovakit, we have vertically integrated the entire value chain from seed to cup and we are able to prove it to our consumers with the use of Trace.Coffee.
Previous
Next

TRACE.COFFEE

trace2-06
Rafael Saavedra and his wife Martha arrived one day at our offices with a smart solution we had been seeking for some years. We had already come up with our white bags with special labels that brought to the front and center the work of the coffee growers, the coffee was named after the coffee growers and the label contained all the details about the farm and the process.
However, we were missing a keystone which was a technological proofing that could connect consumers directly with producers, and that could show consumers the entire history of the product. That’s exactly what Rafael and Martha brought to the table, a QR code that was embedded on the label that when consumers scan, a landing page pops up showing the story and traceability of the product.
The consumer then can see the people involved in the process, a short video displaying the farm, and all the places and process it went through before reaching their hands.
Previous
Next

INNOVAKIT

Innovakit1_(1)
Hugo Lopez was once a researcher at Cenicafe, the science department of the FNC that is solely dedicated to investigating and researching coffee. Cenicafe is the oldest scientific coffee lab in the world and the first one to map out the entire coffee genome. Hugo soon realized that all the knowledge that was developed at Cenicafe hardly ever left the facilities. This was the first issue that he found.
After attending a cup of excellence event, he realized that the coffee growers who won the competition had very little understanding of how they had achieved such great coffees. The winners were asked the question on how they had achieved those great quality coffees and their response would usually credit some religious figure. That’s when Hugo realized something had to be done, the technologies and findings developed at Cenicafe had to be put out and someone had to bring that knowledge to the coffee growers and that’s why he started Innovakit.
Hugo and his team, assist farmers and provide them with the right tools and techniques to have control over the quality of their harvest as well as all the other post-harvest processes. Innovakit also educates growers on the best practices to ensure the best production possible.
Previous
Next

THE ULTIMATE EXPERIENCE

ultimateexp (1)
We can’t boast too much about our coffee without taking it to the frontline, that’s why we have our own coffee shops and coffee bars, to provide our customers with the best coffee experience possible, and also to show our clients how to brew the best possible cup of coffee.
It’s a long run from when the seed is planted to when the cup is brewed, many hands come into play and everybody’s hard work ultimately pays off if the coffee is brewed correctly. Therefore, we’ve spent years in cultivating baristas that are passionate and love their job, making sure that they understand and have control over every single aspect that comes into play when making a great cup of coffee.
We have made sure that the chain value is no longer a chain but rather an ecosystem where everybody is in contact with each other to discuss and provide feedback to strengthen every step of the process and ultimately guarantee the best coffee experience. The best coffee in the world is always in a state of flux, a moving target, we strive every day to redefine what that means.
Previous
Next
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