El Palto Mujeres Perú
The Asociación de Productores Cafetaleros Juan Marco “El Palto” – in short, JUMARP, was born out of a desire to develop a new, producer-focused model for growing and exporting coffee.
This certified Organic lot was produced by several Mujeres program members, all of whom are—fittingly—women.
Across Peru, most smallholder producers use a similar household-based model of production.
Farm sizes are small, and most families pitch in together to contribute the work needed – from pruning, to weeding, to fertilizing – to bring in a successful coffee harvest.
After harvesting, cherry is often hand-sorted to remove damaged or under ripe cherries and is sometimes (depending on the family’s processing setup) floated in buckets or plastic vats to remove underweights.
After sorting, the cherry is pulped. Most families have a mechanical or manual drum pulper located on their farm, usually close to the house.
Once pulped, coffee is fermented in a tank for at least 18 and up to 40 hours depending on the climate.
After fermenting, parchment is washed in clean water and left to dry for around 20 days on average and, no matter the drying method, will be turned regularly to ensure even drying.