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Santa Fe

Dark Chocolate, Apricot, Butterscotch



Original price €9,00 - Original price €33,00
Original price
€9,00
€9,00 - €33,00
Current price €9,00

Producer

Cooperativa
De Servicios Multiples
Aprocassi

Location

Santa Fe
San Ignacio
Peru

Process

Washed

Variety

Caturra - Typica -
Bourbon

Elevation

1750 - 1820 MASL

Brew Advice


Espresso
In: 19.7g
Out: 42g
Time: 28 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 27

Cooperativa De Servicios Multiples Aprocassi

Aprocassi has 600 active members distributed throughout the provinces of San Ignacio and Jaen in the department of Cajamarca, with crops grown from 1,000 to 2,500 meters. The cooperative develops social and environmental projects. We focus on reforestation, the development of beekeeping and honey production and fostering a group of young entrepreneurs.
Aprocassi's history goes back to 1997 when San Ignacio families were in conflict with a Canadian mining multinational whose activity would have a massive impact on the ecosystem. This opposition was backed by the Catholic church and farmers alike, who envisioned a more sustainable future for themselves. With this in mind, reverend Humberto Tapia Días created an association to provide an alternative for the area's economy based on organic agriculture.

Fully Washed

For fully-washed beans, first of all, once picked the cherries are put in water in order to separate them out. The ripe ones will sink, whereas the poor ones will float.
Then, the skin of the cherry and some of the pulp is removed from each individual bean by pressing it through a screen using a machine. Nevertheless, a lot of the pulp will still stick rigidly to the beans, so it is then necessary to use either a more traditional ferment-and-wash method or a more modern process called aquapulping, mechanical demucilaging or machine-assisted wet processing to get rid of the last of it.
The former method sees the remaining pulp broken down by fermenting the crop with microbes and then washing the beans with water – something which has to be overseen and monitored very carefully to ensure that the fermentation process does not unfavourably alter the final flavour of the coffee. It is also necessary to thoroughly wash the beans afterwards to ensure that no fermented mucilage remains.
Meanwhile, the more modern demucilaging process removes the remaining pulp with mechanical scrubbing, which can be preferable particularly in some hotter countries due to the fact that less water is needed. In addition to this benefit, it is easier to monitor and predict outcomes for the process.