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JUMARP - EL PALTO

Cooperativa De Servicios Multiples Juan Marco El Palto - JUMARP
Arábica
Floral
Azúcar de caña
Cítrico

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  • 64 ventas en Algrano
  • 2 Prom. de pedidos por tostador
  • 37 Relaciones con los tostadores
Origen
Perú
Productor
Cooperativa De Servicios Multiples Juan Marco El Palto - JUMARP
Variedad
Caturra, Typica, Bourbon, Pache
Tipo de proceso
Lavado
Rango de altitud
1000m - 1700m
Periodo de cosecha
mayo de 2021 - septiembre de 2021
La puntuación de la copa del vendedor (SCA)
83.0 puntos
ID
PE-28-202105-El-Palto-Miro-2021

"This coffee has a floral fragance with chocolate, panela notes, is citric, with bright acidity, creamy medium body, from a 1550 masl altitud, is a blend of Tipica, Caturra, Bourbon and Catimor varieties, dried on african beds and well ferment process." - Cooperativa De Servicios Multiples Juan Marco El Palto - JUMARP

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La historia del café

EL PALTO blend is a coffee  grown under the canopy of the native Amazonas rainforest, at Lonya Grande district located at high altitude, ideal for growing high quality  coffees, was El Palto the  founder district of the coop with only 23 producer and after 18 years we can happyly still offering this unique coffee to the world from all over 300 families.

Back the Café Selva Norte Project

Jumarp is a member of the Café Selva Norte (CSN) Project, developed and implemented in partnership with Ecotierra. This agroforestry project aims to double the income of coffee producers by increasing their yields whilst promoting sustainable farming practices. Through CSN, Ecotierra funds Jumarp so the cooperative can provide microcredit at low-interest rates to farmers, technical assistance and seedlings.

Roasters can support the project by adding the ElevaFinca premium - USD 0,05/lb - when buying from Jumarp. When a roaster adds the premium, ElevaFinca (Ecotierra’s commercial arm) produces a tailored traceability report with detailed information about the production of the coffee purchased. This is collected via the Minka database, a big source of information that roasters can use to measure their impact. ElevaFinca also offsets the carbon emissions of all containers from their coops and includes a Carbon Offset Certificate. The carbon credits are retired from the Madre de Dios Amazon REDD project.  

The CSN project is a huge effort to tackle deforestation and land degradation in the country. According to Ecotierra, 15% of greenhouse gas emissions are caused by deforestation and the number one cause is migratory agricultural practice. This is still employed by a large number of Peruvian farmers for both annual and perennial crops including coffee.

In 2013, when the leaf rust crisis hit the country, most farmers were advised to cut down their shade trees. This would allow air to circulate more freely in the plantation, prevent excessive humidity and the spread of the fungus. However, growing coffee under the full sun requires more use of inputs, which producers couldn’t afford. Already struggling due to the roya, the yields of coffee trees continued to decline, putting farmers’ livelihoods at risk.

In order to produce more, farmers will migrate from one part of their plot to another or will replace their perennial crops with annuals such as corn. Before doing so, they burn the soil to clean it, resulting in more acidic soil. Without shade trees, the soil is also unprotected against heavy rains, which wash nutrients away - and there is no organic matter coming from trees to replace them. Impoverished land forces farmers to use new plots, sometimes virgin forest ones.

The project started in 2019 and has already provided nearly half a million US dollars in microcredit loans to growers to aid in their transition to sustainable agroforestry, impacting around 300 farmers and more than 300 hectares. CSN is a 15-years initiative aimed at supporting thousands of farmers over the long term. The project also includes the construction of a dry mill and quality lab for the cooperatives involved and the sales of carbon credits from smallholders.

If you wish to back this project, please get in touch with a sales manager at Algrano and ask how you can be a part of it. 

El proceso

WASHED PROCESS: 1. SELECTIVE PICKING BY HAND 2. FERMENTATION CONTROL FOR 48 HOURS 3. DRYING IN SOLAR TENT IN TRAYS TO IMPROVE QUALITY (12 DAYS)