Peru Café Femenino

Călătorie

1. Producer Organisation

   Created on November 1st, 2005, Cooperativa Agraria y de Servicios Union de Cafetaleros Ecologicos (UNICAFEC) is an agricultural cooperative based in San Ignacio, Cajamarca, Peru. Under the Café Femenino banner, coffee farms producing this single origin are owned by women with profits helping to develop local community and economic advancement for families in the region. It is "a socially, economically and environmentally sustainable organization" that "contributes to improving the living conditions of its partners," particularly by "improving the competitiveness of its partners by articulating them to special markets." UNICAFEC holds trainings for its members, and holds general assembly where producers can come together and vote on decisions in a democratic process. They have also sponsored initiatives to promote the participation of women in their organization, as well as medical campaigns with San Ignacio Health Center. Farmers Associated (2022): 401

2. Harvesting

   Harvesting of coffee berries, where careful picking and selection of ripe, quality cherries is crucial to ensure optimal flavor and product quality.

3. Processing

   Coffee bean processing is a crucial step in product development where harvested coffee cherries undergo a series of procedures to extract the raw coffee beans. These procedures typically include sorting, depulping, fermentation, drying, and storing. The chosen method of processing can greatly affect the flavor of the coffee. During this stage, utmost care is required to prevent damage or deterioration of the beans. After processing, the beans are packed and transported to roasting facilities.

4. Drying

   Harvested coffee beans undergo a drying process to reduce their moisture content. This can be carried out using different methods including sun drying, mechanical drying, or a combination of both. This step is crucial to prevent mold and deterioration, and it influences the final taste and quality of the coffee.

5. Grading

   The grading of dry green coffee beans is a crucial step in the product development process where the quality of the beans is determined. Here, the beans are assessed based on size, color, density, and possible defects. Only the best grade beans proceed to the next steps, ensuring the final coffee product offers a superior taste and aroma.

6. Roasting

   Coffee bean roasting is the process where green coffee beans are transformed into roasted coffee products. It's a crucial step in product development as the beans undergo a heating procedure to achieve desired flavors and aromas. The temperature, timing, and roasting method can significantly impact the taste profile of the final product, making this step a blend of science and art. The beans are typically roasted until they reach a specific internal temperature, usually between 370°F and 540°F. They may be lightly, medium, or dark roasted, each providing a different taste intensity.

7. Brewing

   Selecting quality coffee beans, grinding them to the correct consistency, and using a brewing method to extract flavor. The result is a freshly made coffee. Factors like water temperature, brew time, and coffee-to-water ratio are carefully monitored to ensure the perfect cup. Cafes all over brew wonderful delicious coffee for their customers.

Impacturi

• B Corp Certified
• Fairtrade Certification
• Fairtrade Premium
• Fairtrade Premium - HOAC