Cooperatives have long defined the coffee culture of Peru, where the bulk of production comes from small farms owned and managed by people who follow organic farm management practice attuned to their cultural connection with the land. A perfect example is Cooperativa Agraria Cafetalera CASIL, a cooperative with 200 members in the province of San Ignacio, which forms part of the Cajamarca region. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. 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 CASIL, which ensures traceability and quality control throughout the post-harvest process. CASIL also provides producers with financing, training, and technical assistance to improve coffee quality.