Disponível para lançamento em No prazo de 1 semana
Café armazenado em Bremen, Alemanha
Seu café está totalmente coberto por seguro durante o transporte
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Embarcando
Durante o transporte da origem para o armazém e enquanto armazenado, seu café é totalmente coberto pelo seguro da Algrano. Caso aconteça algo, nós lidamos com o assunto.
Para o transporte rodoviário para a torrefação, você pode escolher 2 opções de entrega:
** Entrega porta-a-porta (DDP):** nós organizamos do transporte rodoviário até você. Compararemos preços e organizaremos os detalhes da retirada. Seguro de transporte e reivindicações são totalmente cobertos pela Algrano. Você não precisa se preocupar com nada!
Retirada do armazém (FCA): você terá que organizar o transporte, e terá que informar seu transportador de acordo. Você deve organizar o seguro, e em caso de danos devido ao transporte, apresentar reivindicações ao seu transportador.
Para os compradores na UE, Suíça e Reino Unido, o café será fornecido desalfandegado (taxas alfandegárias pagas). Em caso de entrega intracomunitária, você terá que comunicar a compra de acordo com os regulamentos locais do IVA.
Podemos fornecer transporte para torrefações na Noruega, Islândia e Liechtenstein, mas não podemos importar no país. Neste caso, você terá que registar a importação.
Para os compradores nos EUA, providenciamos desalfandegamento.
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.
Custos de financiamento vigoram até que o café seja liberado.
A história do 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.
O processamento
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.
