COFFEE PODS | PERU
SINGLE ORIGIN | MEDIUM ROAST
14 X PODS PER BOX
WE TASTE: SMOOTH CHOCOLATE, NUTTY, TOFFEE APPLE
PRODUCER: JUMARP EL PALTO
FARMER: SMALLHOLDER FARMERS - AROUND 30 WOMEN PRODUCED THIS LOT
ORIGIN: EL PALTO, YAMÓN DISTRICT, PERU
REGION: UTCUBAMBA, AMAZONAS
VARIETY: CATIMOR, CATURRA TYPICA
PROCESS: FULLY WASHED, CERTIFIED ORGANIC
ALTITUDE: 1300 - 1800 MASL
JUMARP ( Asociación de Productores Cafetaleros Juan Marco El Palto) is doing extraordinary work revolutionising coffee production in rural Peru. The El Palto Mujeres program supports gender equality in the community. This certified Organic lot was produced by several Mujeres program members, all of whom, are women.
Across Peru, most smallholder producers use a similar household-based model of production. Farm sizes are small, and most families pitch in together ot contribute the work needed - from pruning to weeding to fertilising - to bring in a successful coffee harvest. Women are ofter significant contributors to household coffee production, but their labour is frequently overlooked, which the Mujeres Programe is working to change.
During the harvest season, coffee is selectively handpicked. This labor-intense process usually involves the entire family. Some larger farms may hire local day labourers to help with harvest. After harvesting, cherry is often hand sorted to remove damaged or under ripe cherries and is sometimes floated in buckets or plastic vats to remove under weights. After sorting, the cherry is pulped. Most families have a mechanical or manual drum pulper located on their farm, usually close to the house. Once pulped, coffee is fermented in a tank for at least 18-40 hours depending on the climate - higher altitudes often require longer fermentation time due to the cooler air temperatures. After fermenting, parchment is washed in clean water. Drying infrastructure varies greatly in Peru. Some farmers use covered raised beds and others have a ‘carpa solar’ - a raised drying room, often above a storage shed or event their home. Parchment will dry for around 20days on average and, no matter teh drying method, will be turned regularly to ensure event drying.
JUMARP + SUCAFINA - Every year Sucafina commit to buying several containers from JUMARP. They believe in the mission of the cooperative and want to support them in the fantastic work they are doing to increase coffee quality, spread organic farming processes and strengthen gender equality in their communities. By committing to buy JUMARP’s coffees through thick and thin, even when harvests are difficult, members are able to depend on a certain level of income from their coffee year in and year out. This dependable invoice help ensure the longevity of their coffee quality and community improvement projects.
All 188 members produce certified Organic and Fairtrade coffee. The cooperative invests the premiums received from these certifications in a number of important community projects, including crop renovations, a fund for education programs and the construction of schools. Sucafina is proud to support their carbon capture agroforestry project. Working with 3 other cooperatives and Café Selva Norte, JUMARP members use sustainable agroforestry techniques to protect the environment while improving coffee quality and yield.
The ambitions quality improvement program launched in 2012 was completed in 2021. Funded by Fairtrade and Organic premiums as well as through government funding and member contributions, the program helped successfully raise general overall cup scores to 83-83 with microlots at 85-86. To achieve this, they built drying houses, manual pulper and fermentation tanks at all member farms ad helped members plant higher quality varietals.
SINGLE ORIGIN | MEDIUM ROAST
14 X PODS PER BOX
WE TASTE: SMOOTH CHOCOLATE, NUTTY, TOFFEE APPLE
PRODUCER: JUMARP EL PALTO
FARMER: SMALLHOLDER FARMERS - AROUND 30 WOMEN PRODUCED THIS LOT
ORIGIN: EL PALTO, YAMÓN DISTRICT, PERU
REGION: UTCUBAMBA, AMAZONAS
VARIETY: CATIMOR, CATURRA TYPICA
PROCESS: FULLY WASHED, CERTIFIED ORGANIC
ALTITUDE: 1300 - 1800 MASL
JUMARP ( Asociación de Productores Cafetaleros Juan Marco El Palto) is doing extraordinary work revolutionising coffee production in rural Peru. The El Palto Mujeres program supports gender equality in the community. This certified Organic lot was produced by several Mujeres program members, all of whom, are women.
Across Peru, most smallholder producers use a similar household-based model of production. Farm sizes are small, and most families pitch in together ot contribute the work needed - from pruning to weeding to fertilising - to bring in a successful coffee harvest. Women are ofter significant contributors to household coffee production, but their labour is frequently overlooked, which the Mujeres Programe is working to change.
During the harvest season, coffee is selectively handpicked. This labor-intense process usually involves the entire family. Some larger farms may hire local day labourers to help with harvest. After harvesting, cherry is often hand sorted to remove damaged or under ripe cherries and is sometimes floated in buckets or plastic vats to remove under weights. After sorting, the cherry is pulped. Most families have a mechanical or manual drum pulper located on their farm, usually close to the house. Once pulped, coffee is fermented in a tank for at least 18-40 hours depending on the climate - higher altitudes often require longer fermentation time due to the cooler air temperatures. After fermenting, parchment is washed in clean water. Drying infrastructure varies greatly in Peru. Some farmers use covered raised beds and others have a ‘carpa solar’ - a raised drying room, often above a storage shed or event their home. Parchment will dry for around 20days on average and, no matter teh drying method, will be turned regularly to ensure event drying.
JUMARP + SUCAFINA - Every year Sucafina commit to buying several containers from JUMARP. They believe in the mission of the cooperative and want to support them in the fantastic work they are doing to increase coffee quality, spread organic farming processes and strengthen gender equality in their communities. By committing to buy JUMARP’s coffees through thick and thin, even when harvests are difficult, members are able to depend on a certain level of income from their coffee year in and year out. This dependable invoice help ensure the longevity of their coffee quality and community improvement projects.
All 188 members produce certified Organic and Fairtrade coffee. The cooperative invests the premiums received from these certifications in a number of important community projects, including crop renovations, a fund for education programs and the construction of schools. Sucafina is proud to support their carbon capture agroforestry project. Working with 3 other cooperatives and Café Selva Norte, JUMARP members use sustainable agroforestry techniques to protect the environment while improving coffee quality and yield.
The ambitions quality improvement program launched in 2012 was completed in 2021. Funded by Fairtrade and Organic premiums as well as through government funding and member contributions, the program helped successfully raise general overall cup scores to 83-83 with microlots at 85-86. To achieve this, they built drying houses, manual pulper and fermentation tanks at all member farms ad helped members plant higher quality varietals.
