Coffee, Chocolate, & Machu Picchu tour in Peru

Planet

We operate our Coffee, Chocolate, and Machu Picchu trip carefully, in ways that respect and sustain the natural environment. Waste is kept to a minimum and packed out with your group. Because waste and recycling services are not available anywhere near the trek route, all trash and any recyclable materials return to Cusco with us for disposal. This ensures that it is properly disposed of, instead of becoming litter.

Trekkers are asked to bring a refillable water bottle to reduce waste, reusable utensils and flatware are used at meals, and snacks are packed in reusable containers. Our meals are also made from locally grown food that comes from family-run farms.

At night, we use solar lighting to reduce energy consumption and battery use, and noise and light are kept to a minimum in order to disturb wildlife as little as possible. Trekkers follow only established trails, with the goal of protecting flora, minimizing erosion, and preventing environmental destruction.

People

We take the well-being of the communities along our route extremely seriously. Trek staff are locals, hired from area communities. Along with work as cooks and horsemen, their horses provide transportation for our equipment and supplies. All of this provides an important source of income in remote and rural areas that are often heavily reliant on subsistence farming and alpaca herding.

While trekking along this route, there are multiple cultural sites along the way, including tiny towns and Inca ruins. We take advantage of this, with stops along the way that provide unique, interesting experiences for our clients and help spread the economic benefits of travel beyond traditional tourism paths through the purchase of entry tickets, snacks, meals and more.

In organizing homestays, we work closely with local families, who are all fairly compensated, and ensure that trekkers respect the family, their home, and their community. By giving travelers a glimpse into the growing, farming, and cultivation techniques of traditional crops, travelers are able to gain a deeper understanding and appreciation for Andean cultures, promoting cross-cultural respect. Additionally, by visiting local, family-run farms, we support and promote these businesses.

Trek staff are permitted to wear traditional dress while working, and speak the indigenous language of Quechua if they prefer. All of our guides speak the language as well; our hope is that this will contribute to the preservation of this beautiful and endangered language.