a little from us
Felicia & Domingo (F&D) was founded by Peruvian-American lovers Yurac and Max in 2020 in Lima, Peru.
Right after they met, they knew they had to do something together mixing both of their passions and dreams. For Yurac, showcasing Peruvian culture is something that makes her heart full of joy and pride, and for Max, an explorer by nature, discovering new flavors and stories is part of his DNA.
F&D explores Peru through one of its biggest treasures, coffee.
Taste it and discover this magical country with us!
More from La Campiña
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From Where the Highland Meets the Jungle
Our single-origin La Campiña beans are artisanally grown in the east of Peru. With an elevation of 1800 meters above sea level, the region of Sanchirio Palomar is a beautiful and remote geographic location that provides perfect conditions for growing specialty coffee.
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Sustainably Sourced
Fairtrade wages, sustainable farming, and land development are at the heart of our coffee partnerships. We strive to create a circular economy where both farmers and the environment are empowered for sustained success.
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How to Drink It | La Campiña
Slow brew is the name of the game for this delicious blend with a specialty score of 83.25. We recommend a Kalita, French Press, Chemex, or equivalent to bring out the wholesome notes of milk chocolate, sugar cane, and citrus.
More from Mono Choro
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From the Peruvian Amazon
Specialty coffee requires special growing conditions. The lush nutrients of the Peruvian Amazon combined with the rich soil of the Highlands provide perfect growing conditions for a unique flavor profile that is both bold and smooth.
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Sustainably Sourced + Land Preservation
In addition to fairtrade wages and sustainable farming practices, our partnerships with our coffee farmers go a step further in funding land protection. Profits earned go towards land preservation for the endangered Choro Monkey -- or Mono Choro.
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How to Drink It | Mono Choro
With a specialty coffee score of 82, our single-origin Mono Choro blend can be enjoyed in several ways. While we recommend a slow pour method, it is versatile in nature and is a perfect roast for cold brew, espresso, or normal coffee drip. You'll know it's brewed to perfection when the addicting taste of chocolate and brown sugar hit your tongue.