Peru (PP) – La Perla #1 (Organic)

140,00 kr

Kremete | Rød bær | Steinfrukt | Sitrusskall | Appelsinjuice | Floral

Bønnetype: Caturra
Prosess: Vasket
Dyrket: 1800-1950 MOH
Cupping score: 86

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Kategori:

Tilleggsinformasjon

Vekt 250 g

Origin: La Perla, Norcafé Cooperative

Overview:

  • Farmers: Various
  • Organization: Norcafe Cooperative
  • Area/Province: Amazonas
  • District: Lonya Grande
  • Caserio (Village): Variouse
  • Altitude: 1800 -1950 Masl
  • Harvested/finished drying: September/October
  • Drying times: 30 days
  • Varieties: Bourbon, Catuaí.

This is how Norcafe explain the concept and history behind La Perla:

LA PERLA

It is a Norcafé project, which was born in 2017 with the purpose of identifying women for their contribution to the production and quality of coffee. The women are organized in an internal committee and receive training on various topics such as identity, rights, production, quality and other topics that help to empower women.

LA PERLA is the brand that represents the Café Mujer project, it is differentiated by having varieties such as caturra, bourbom and geisha, obtaining as a result honeyed notes, floral touches of peach. The project seeks that women through these trainings can help contribute within the basic family caste, improving the quality of the cup, good performance and obtaining better income for their family.

The Norcafe Project

Norcafe says:

NORCAFÉ, is a cooperative that was born as a group of young university students, children of small producers with the same objective: to work together to promote continuous improvement of quality and opportunities. It was formalized in 2015 with the participation of 100 families. Currently, there are more than 470 families that are part of this project.

NORCAFE has more than 400 producers of different origins and in particular with a large number of young families who have inherited their passion for coffee from their parents and who have decided to cultivate traditional varieties such as caturra, typica, bourbon, paches, catuí, and apply selective harvesting methods, overflowing, pulping that in many cases is pulped the same day of harvest or some methods of fermentation in cherry and pulped the next day, the average fermentation has increased especially in the areas with higher altitude and drying slow allows to obtain exceptional coffees.

Sustainability

“Our mission not only helps with market access, but we also focus our actions on improving pre-harvest processes such as weeding, selective pruning, pest and disease control, fertilizers, planting of living barriers and water care, with practices friendly to the environment. Our commitment and responsibility is social, economic and environmental, so we are complying with the standards established by Fair Trade and other organic and sustainable regulations.

Norcafe is also fully price transparent about the payment to the producers.

Our sourcing program

The coffees are either micro-lots or communal or cooperative producer blends. 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 from smaller villages in the north. These are all places that we have identified with great potential through selective cupping. We also know that our cooperative and exporting partners are investing in the producer relations there, offering 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 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 800-900 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.

Bilder