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Puyango Fully Washed Blend - PROCAP Association
FAPECAFES
Arábica
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- 15 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 14 Relaciones con los tostadores
- Origen
- Ecuador
- Productor
- PROCAP
- Variedad
- Caturra, Bourbon, Typica, Pacas, San Salvador, Colombia Seis, Catimor
- Tipo de proceso
- Lavado
- Rango de altitud
- 700m - 1450m
- Periodo de cosecha
- mayo de 2021 - agosto de 2021
- La puntuación de la catación de Algrano (SCA)
-
85.5
puntos
Actualizado septiembre de 2021
- ID
- EC-2-202105
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La historia del café
The Association PROCAP (Asociación de Pequeños Productores de Café de Altura Puyango) receives coffee from producers of three cantons: Paltas, Puyango and Las Lajas. The first two belong to the Loja province on the Southwestern side and the last belongs to the El Oro province by the Southeast. The area is home to the Bosque Petrificado de Puyango (Puyango’s Petrified Forest), a protected heritage site rich in species of animals and plants.
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.
Farmers associated with PROCAP grow coffee between 700 m and 1450 m above sea level. The average yearly rainfall is 1400 mm, concentrated mainly between December and May. The temperature ranges from 17,6℃ to 22,6℃, averaging 20℃. The region is blessed with a very fertile type of soil known as Alfisol, arable soils with good water retention and great for yearly crops such as coffee. They are formed under forests on top of clay deposits.
Though the three cantons under PROCAP’s influence have been the stage of experimentation with varieties, Typica has regained importance in the recent past due to its resistance to variable weather conditions and good results on the cup. Today, the main variety cultivated is Typica, followed by Caturra, Pacas, Colombia Seis, Bourbon, San Salvador and Catimor.
The harvest lasts around four months, from May to August, and peaks in June. Around 80% of the coffee production is made of selective picking fully washed lots that undergo floating and fermentation. The remainder 20% of the coffee is a mix of ripe, underripe and overripe cherries dried on the soil and sold internally.
The general profile of the region is:
- Fragrance: Floral, caramel, chocolate, butter, honey, panela and aniseed.
- Sweetness: Medium.
- Acidity: Refreshing with notes of lime, orange, blackberry and mandarin.
- Balance: Well balanced.
- Body: Creamy.
- Aftertaste: Cherry-like. Can be tart.