Peru (PL) – La Granadilla by Sergio Chinguel Alberca (Organic)

120,00 kr

Skogsbær | Jordbær | Melkesjokolade | Floral | Plomme | Jasmin | Kirsebær

Bønnetype: Caturra
Prosess: Vasket
Dyrket: 1900 MOH
Cupping score: 87

I en pose er det 250 g hele bønner.

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La Granadilla by Sergio Chinguel Alberca (Organic)

Offered by Nordic Approach
Lot #: PE-2020-040

Sergio Chinguel Alberca is a farmer and a member of the Cedros Cooperative in Cajamarca, a group we started to work with last year. Lorenzo is part of the micro-lot program of the cooperative, and this year he just proved he could make it. He has a 3 hectare farm and 2 hectares planted with coffee. The farm sits above 1900 masl in Sport Piura, mainly growing Caturra and Bourbon. The coffee is depulped, wet fermented for 22 hours, then dried in a parabolic dryer.

Sergio is the son of coffee producer Maria Esminda Espinoza. Maria’s success last year, when she delivered one of the best coffees we had from Peru, inspired her three sons. Each has his own farm, and this year they all delivered outstanding micro-lots, meaning we have four from the same family.

The support and quality control is managed by the cooperative. For the lots to qualify for our micro-lot program they have to cup above 87 points with distinct flavours, have good physical properties and be within our standards on humidity and aW to maximize shelf life.

All the coffees are certified Organic, and the producers also receive a significant quality premium for the coffee delivered to this lot. Cedros is also under the umbrella of a sustainability project called “Cafe Selva Norte” to which 0.11 USD/kg is indirectly contributed by you through Nordic Approach.

Cafe Selva Norte is a coffee quality and training program and the cooperative is committed to reforestation as part of their sustainability initiative. For more details and to learn more about the sustainability project, scroll down to the origin section, or ask us for more information.

Tilleggsinformasjon

Vekt 250 g

Origin: La Granadilla by Sergio Chinguel Alberca

La Granadilla

Farm: La Granadilla by Sergio Chinguel Alberca
Organization: Cedros Cooperative
Area/Province: Jaen
District: Huabal
Caserio (Village): Sport Piura
Altitude: 1900 Masl
Harvested/finished drying: August/September
Drying times: 12-25 days
Fermentation time: 15 – 48 hours
Varieties: Caturra

These coffees are from a small operation of the Alberca family. Maria and her 3 sons all have neighbouring farms, and they all deliver amazing qualities. They work together on the management of farm practices and post harvest processing.

Sergio’s farm, La Granadilla, is 3 hectares in total, with 2 hectares planted with coffee, mainly Caturra. It is located at 1900 masl in Sport Piura.

Maria Esmilda and her sons are members of Cedros Cooperative. The coop was established in 2013, but it has just recently started to focus on quality and sustainability. Maria is one of a few producers that has invested in producing higher qualities, and her results are outstanding.

Born in the San Luis de Lucma District, Cutervo, in 1954, Maria completed her primary education at Daniel Alcides Carrión Elementary School in San Luis de Lucma. She left formal schooling in order to support her parents in the field who were cattle and potato farmers. At the age of 22, she left her parents’ home to marry her “Prince Charming”, Ezequiel Chinguel. They were looking for a new life when she decided to dedicate herself to coffee, that’s when they moved to live in Sport Piura, in the district of Huabal. In 2017 Maria and her sons joined the Cooperativa de Servicios Multiples Cedros.

Their farms are located in a high altitude area with a favourable climate. Over time, they have implemented and improved their wet processing, drying methods as well as introducing various varieties of coffee which has led her to be a successful producer doing very high-quality coffees that currently cup 87 and up.

The Project

Cooperativa de Servicios Múltiples Cedros Café (Cedros) was created on May 10th, 2013. It is located in the Cajamarca Region of Northern Peru. The cooperative is fairly small with about 300 members, and was established in order to generate greater representation and participation among its members, to provide them with better access to public and private funding and to develop niche markets and become an active participant in the coffee social movement both at national and international levels.

Cooperative Cedros Café has a wide area of activity. It is located in the Cajamarca Region between the province of San Ignacio in the districts of Tabacones and La Coipa; and in the province of Jaen in the districts of Bellavista, Colasay, Huabal, Las Parias and San Jose del Alto).

What they do to incentivise quality?

Cedros incentivises its members by paying premiums for cup quality, providing farm infrastructure such as solar dryers, implementing post harvest processing equipment like pulpers and fermentation tanks, and many other initiatives to improve cup quality. This assistance with infrastructure is accompanied by practical training.

Price transparency and premiums to producers, first and second payments

To guarantee the transparency of price, premiums, reimbursement and various supports to its associates, Cedros reaches agreements among its members in a general assembly, which is democratic and transparent. Distribution is approved by members and then disbursed accordingly.

The management team

Jorge Carrillo Enrriquez is the manager of the cooperative and very engaged in every aspect of the operations.

The administration team performs both administration and operational functions. There are two people in the accounting team, and two in the QC team. This department carry out physical and sensorial control in order to guarantee traceability and product quality. There is also a field team of three technicians/agronomists.

Sustainability

Cedros is under the umbrella of a sustainability project called “Cafe Selva Norte”. For every pound (lb) of coffee you buy, 5 US cents (USC) is contributed by you through Nordic Approach. These projects offer a producer-based holistic solution to the complex sustainability challenges facing the coffee value-chain.

The Café Selva Norte project in Northern Peru is the first of several large-scale projects in Latin America. The project aims to transition the coffee value chain to a more sustainable model to the benefit of coffee producers as well as all value-chain stakeholders. Launched in 2019, the project has been co-developed with 6 cooperatives in northern Peru (in the Amazonas and Amazonas coffee origin regions).

In 2020, ELEVAFINCA has started a new origin project in Northern Colombia with Red Ecolsierra aiming to generate similar sustainability impacts. The Café Selva Norte project directly supports the following activities:

  • Transition to sustainable land use (agroforestry and forestry)
  • Minka impact traceability software
  • Quality improvement through technical assistance, organic fertilization, post-harvest training and supply chain infrastructure.

By buying this coffee, you are directly contributing to the following sustainability impacts. Since the launch of operations in April 2019, Café Selva Norte has :

  • Lent 338,000 USD to170 producers across the 6 partner cooperatives, renovated and implemented 170 hectares of agroforestry systems.
  • Developed 5 nurseries in order to produce for 2020: • 52,319 shade trees, • 508,400 coffee trees.

Over the next 14 years, this origin project aims to:

  • Finance 3,000 producers,
  • Renovate 6,500 hectares of agroforestry,
  • Conserve 200,000 hectares of forest.
  • Leading to the plantation of more than 2.6 million shade trees, more than 29.6 million coffee trees and to the sequestration and reduction of 3,850,000 tons of CO2 .

Our sourcing program

The coffees are either micro-lots or communal or cooperative producer blends from the areas in the north around Jaen and San Ignacio. The farms are normally between 1-3 hectares and are family run. They harvest, pulp, ferment and dry the coffees at the farms. If the producers are part of a premium program, like ours, they will more likely invest in their production and sit on enough parchment to create potential micro-lots or improved community blends.

So far most of our coffees are coming from small caserios (villages) in La Coipa, Colossay, San Ignacio and other similar places. These are all places that we have identified with great potential through selective cupping. We also know that our exporting partner is investing in the producer relations there with support on quality protocols, traceability programs and premiums.

The concept for us is the same across the communities where we source. We select micro-lots of the coffees that are high performing at lot sizes between 10 – 20 bags. And we try to buy producer blends from the same areas as much as we can. The program is based on good premiums paid to the producers across all our coffees. To invest in the communities is crucial to get a consistent supply and to give the farmers incentives to invest.

In general

  • Average farm size: Less than 2 hectares
  • Harvesting season: May – October
  • Process: Almost only washed processed at the farms in tiny micro mills
  • Fermentation: Mainly dry fermented in small wood or concrete tanks. Some are doing wet fermentation.
  • Drying: On plastic on the ground, rooftops, parabolic dryers etc. A few are using tables/african beds.
  • Altitudes: Mainly 1600 – 2000 masl
  • Varieties: Bourbon, Typica, Caturra, Catuai, Pache, Costa Rica, Catimor. Recently good amounts of Geisha planted
  • They measure picking in “Lata” (buckets) 1 lata is 13,5 kg cherry
  • 20 lata is 1 quintal of greens (46 kg) but is counted in parchment quintal, meaning enough parchment to produce 46kg of greens after milling, in this case 55.2 kg of parchment
  • They measure in hectares, but do also use the name cuadra or manzanas.
  • Normal yield on average farms is about 15-18 quintales of greens per hectare. The really well managed farms can easily double the volumes per hectare.

What you need to know about the price data

Farmer delivers: Parchment

Unit of Measurement: Quintal (55.2kg of parchment)

Currency: Sol (PEN)

Average cost of production: 320 – 400 PEN/quintal*

If the coffee meets our quality standards on humidity and has a minimum score of 85, we pay a base price of 500-600 PEN per quintal. The price depends on the program and commitment of the producer.

If the coffee cups above 87, and there is sufficient volume for a micro-lot, we pay an additional 100-150 PEN per quintal after the coffee has been contracted and exported.

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