Su café está totalmente asegurado durante el transporte
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Envío
Durante el transporte desde el origen hasta el almacén y cuando está almacenado en el almacén, su café está asegurado a todo riesgo por Algrano. En caso de que ocurra algo, nos haremos cargo del asunto.
Para el transporte por carretera hasta su tostadero, puede elegir 2 opciones de entrega:
**Entrega a domicilio: nos encargamos del transporte por carretera hasta su domicilio. Compararemos precios y organizaremos los detalles de la recogida. El seguro de transporte y las reclamaciones de transporte están totalmente cubiertos por Algrano. No tiene de qué preocuparse.
Recogida en almacén (FCA): tendrá que organizar usted mismo el transporte y dar las instrucciones oportunas a su transportista. Tendrá que organizar el seguro y, en caso de daños durante el transporte, tendrá que presentar la reclamación al transportista.
Para los compradores de la UE, Suiza y el Reino Unido, el café se entregará despachado de aduana. En caso de una entrega intracomunitaria, tendrá que informar de la compra de acuerdo con su normativa local sobre el IVA.
Para los compradores en Noruega, Islandia, y Lichtenstein, podemos proporcionar el transporte a su tostadero, pero no podemos importar en estos países. En este caso, deberá registrar la importación.
Para los compradores de EE.UU., nos encargaremos del despacho de aduanas.
It's quite round and coating on mouthfeel, would be probably be good for espresso cause of it's mild acidity as well. Has notes of macadamia, honey and hints of brown sugar.
Los costes de financiación se aplican hasta que se libera el café.
La historia del café
ACRIM stands for Asociación Agropecuaria-Artesanal de Productores Orgánicos "Cuencas del Río Mayo". The association is located in Zumba, a town in the Chinchipe canton, Zamora-Chinchipe province, Southeast of Ecuador. The area’s topography is defined by steep slopes, sometimes almost vertical. ACRIM’s production zone encompasses different zones within the Sabanilla mountain range and the Amaluza basin. The region as we see t today suffered a great influence from glaciers during the Pleistocene period. They left behind a remarkable landscape with glacial cirques and valleys.
FAPECAFES area of influence in the South of Ecuador
This coffee is being offered by FAPECAFES (Federación Regional de Asociaciones de Pequeños Cafetaleros Ecológicos del Sur), a nonprofit organization created in 2002 to gain market access for smallholders' coffee. FAPECAFES is a member-owned institution formed by 6 grassroots associations in the provinces of El Oro, Loja and Zamora-Chinchipe. There are around 1200 members, 95% of whom are small producers. The Federación is both Fairtrade and organic certified.
The altitude in the Chinchipe canton ranges from 1200 m to 1900 m above sea level (60% of the zone) and from 1900 m to 3800 m (40%). The coffee farms are surrounded by native woodland with rich biodiversity. The canton also has an average yearly rainfall of 1240 mm. Rain patterns are regular and well distributed throughout the year. With tropical rainforest weather, the average temperature in the canton is 23,5C, ranging from a minimum of 13,5C to 33,5C. The soil is acidic, going from red to yellowish-brown in colour, overall with a moderate distribution of organic matter.
Coffee trees in this area are grown under the shade of banana, guava and citrus trees. Producers have been focusing on the cultivation of Typica and Bourbon varieties due to customer feedback on cup quality. Other varieties grown here are Caturra, Pacas, San Salvador and Castilla.
The harvest typically runs from March to October (8 months of the year), peaking in July and August. The parchment is delivered to the association's warehouse around September and October.
Overall, this cooperative produces coffees with the following sensory attributes:
Acidity: Clean, refreshing, towards orange and green apple.
Body: Full and creamy.
Aftertaste: Sweet.
El proceso
Fully Washed. The cherries are floated to remove floaters and foreign matter, then pulped, fermented for around 15 hours and rinsed. Drying occurs on “marquesinas” or raised beds made out of wood and concrete inside polytunnels used to protect the coffee from rain. Drying stops once the seeds reach the optimum 12% humidity level.
