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Only a few minutes away from Kuélap, in the middle of the tourist corridor of the Alto Utcubamba valley, Amazilia Bioreserva is the base for a voluntary conservation project that protects three ecosystems between 1750 and 2700 meters of altitude. In addition, it is the headquarters of Landes and Natouralismo initiatives. 

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Bioreserva Amazilia is a project of the Gálvez Pasco family.

In 2014 we took over from Dr. Peter Lerche, a pioneer in scientific research on the Chachapoyas culture who lived in this area for more than 30 years.


This privileged space, marked by the Utcubamba River, is home to great biodiversity among its sharp mountains. The star inhabitant of the valley is also a permanent resident of our forests: the Marvelous Spatuletail (Loddigesia mirabilis). This small species, endemic to the valley, is currently listed as endangered. However, in our safe home they thrive and find a happy refuge. It is accompanied by more than 170 species of birds (6 of which are endemic).


We have recently been registering a significant population of the Marañon Crescentchest (Melanopareia maranonica), which adds to an interesting and increasing list of species that can be observed in our forests: Speckle-chested Piculet, Buff-bellied Tanager, Koepcke's Screech-owl, Buff-fronted Owl, Rainbow Starfrontlet, Black-necked Woodpecker, Utcubamba Tapaculo, Marañon Thrush, among many others.

Living history 

Our boundaries also enclose a short section of the Qhapaq Ñan, the ancient Inca trail that ran through the entire Tahuantinsuyo and linked the cities of Chachapoyas with Cajamarca. Hundreds of years ago, Chasquis (Inca messengers) could stop and rest at the tambo Convento, which used to be located on our property.


Today in Amazilia Bioreserva we run an ecolodge and offer activities to explore and enjoy forests, caves and unique landscapes. Our facilities also serve as a support to promote scientific research and inspire environmental education. 

We completely renovated the old hacienda house built by Dr. Lerche in 1987, respecting its colonial-style architecture. Our visitors can stay in a sector of this old house. 
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Sleep in Amazilia

We have three double rooms, each with its own bathroom and hot water. They are perfect for families and small groups. Our new common area is free to use for our visitors, tourists and researchers, and includes a dining room, bathrooms, coffee bar, kitchen, living room, work tables, Wi-Fi and terraces. 


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Eat in Amazilia

We serve breakfast, lunch and dinner, with a menu that blends local seasonal products and international cuisine. Many inputs come from our own garden.


Our specialty is wood-fired pizzas in a clay oven with ingredients such as regional cheeses, artisanal Chachapoyan chorizo and mushrooms from our forests. 

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Discover Amazilia

More than 10 kilometers (6.2 miles) of internal roads (6 vehicular + 5 bridle) interconnect the sections of our bioreserve. These paths are ideal for hiking, birdwatching, exploring flora and fauna and enjoying the landscapes. 

At Natouralismo, we design personalized experiences for birdwatchers, tourists and researchers. 


Coffee experience

We organize guided visits around our coffee farm. We teach the whole process of the Amazilia Coffee, from the coffee trees to the cup.


Our coffees

Our specialty coffee processing center is governed by the principles of sustainable agriculture, in a bird-friendly environment. We work exclusively with micro-lots that produce specialty coffees from 84 points up. These small volumes allow us to emphasize the production chain and to achieve a high quality standard. In line with our principles, we harvest and select coffee beans by hand, produce pesticide-free fertilizers and dry our coffee in solar dryers.


Our farm is at an altitude of 2,000 meters above sea level. We use only arabica coffee of the typica, caturra and catimor varieties.


To Café Amazilia is distinguished by its floral notes, good sweetness, and a chocolate aftertaste.

Specialty coffee

Specialty Coffee is a category created by the Specialty Coffee Association (SCA). All coffee beans can be rated out of 100 points. This grading process is called cupping. According to the SCA, specialty Arabica coffee must have a cup score of 80+ points. 

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