FAPECAFES - Ecuador
FAPECAFES - Ecuador
Federación Regional de Asociaciones de Pequeños Cafetaleros Ecológicos del Sur - Fair Trade Organic Coop.
Varietal: Caturra, Typica, Pache
Altitude: 1,570 MASL
Importer: Sustainable Harvest
In The Cup: Superb balance & sweetness, stone fruit, honey, black cherry & rich cacao.
Proportional Pricing Breakdown:
- Farm Gate price for Green coffee (lb): $4.75
- Farmer green coffee price NOT FOB price
- transport, customs, export, insurance and other FOB costs are below
- FOB to EXW costs (lb): $1.31
- Transport Costs (lb): $.81
- Final Landed Cost: $6.87
(note on these transport costs: this was a one time, way too high cost that won't be in future coffees. Since we focus on driving value to the producer it is incumbent on us to drive out inefficiency and cost in other areas. Shipping is a beast right now but as we grow those costs come down per pound.)
FAPECAFES - Federación Regional de Asociaciones de Pequeños Cafetaleros Ecológicos del Sur, founded in 2002 in the south of Ecuador, FAPEACFES developed the commercialization of specialty, organic, Fair Trade coffee with a goal of improving the quality of their coffee and the livelihoods of their producers. Since 2002, FAPECAFES has had BCS and Flocert organic certifications.
Currently, FAPECAFES has 1,200 members. The organization is passionate in promoting organic farming methods and prohibit the use of agrochemicals. In addition to coffee, their members diversify their crops and also make other organic, artisanal products such as honey. All of these producers are organic certified through FAPECAFES’ SSP and FLO certification.
The lot was produced by the group APECAP - Asociación de Productores Ecológicos de Altura de Palanda, group member of Fapecafes. The group is located in the province of Zamora Chinchipe, in the Palanda and Chinchipe Cantons, in the parishes of San Francisco, Porvenir del Carmen, Palanda, Valladolid, Parroquia Zumba. This was a smaller selection from a smallholder group in the Loja micro region.
The coffee is fermented for 14 hours then washed and dried on solar beds. The drying process is finished with dryers in order to reach 11.5% humidity.