Cooperatives have long defined the coffee landscape of Peru, where the bulk of production comes from small farms owned and managed by indigenious people who follow organic farm management practice attuned to their cultural connection with the land. A perfect example is Cooperativa Agroecológica Industrial Juan Santos Atahualpa (Atahualpa), a cooperative which operates in the district of Pichanaqui within the province of Chanchamayo. Atahualpa has 582 producer-members who cultivate coffee on farms that average 13 acres in size. Producers harvest and carefully sorts cherries and then depulp, ferment, wash, and dry the coffee using their own micro-mill. After processing the cooperative carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Atahualpa, which ensures traceability and quality control throughout the post harvest process. Atahualpa also provides producers with financing, training, and technical assistance to improve coffee quality. The cooperative strives to improve the quality of life for coffee producers and their families through internationally marketing coffee to gain improved premiums based on a reputation for quality and certification.