- Origin: Peru
- Region: Pasco
- Town: Oxapampa-Ashaninka-Yanesha Biosphere Reserve
- Farm: Cipizu
- Farmers: Miguel, Jesus and Hector
- Crop: 2021
- Altitude: 1990m
- Variety: Catimor, Catuai, Pache
- Processing: Fully washed
- A note from our supplier, Sucafina:
Miguel Berasteen, Jesus Colina and Hector Bottger live and farm with their families at 1,990 meters above sea level on Cipizu hill. All 3 producers receive support from 7 Elements, which is focused on supporting sustainable livelihoods by revitalizing permaculture and other climate-smart agricultural practices in the Indigenous Yanesha community and beyond.
Named after the nearby creek, the name Cipizu comes from the Arawak words “cipi”, meaning fish, and “zu”, meaning river. The land where the three families farm has its own unique microclimate with specific ecological features and native plant species.
Microclimates in the Oxapampa-Ashaninka-Yanesha Biosphere Reserve are highly variable. An altitude change of as little as 100 meters can result in completely different climates and ecologies. Due to this variability, 7 Elements groups farms by location and by local ecological features to help express the unique conditions that contributed to each coffee.
For 7 Elements, permaculture is an ideology for farming, communities and business that focuses on creating sustainable, resilient systems. In the field, permaculture means an agricultural system with many intercropped species supported by organic fertilization and pest-control systems. The idea is to replicate natural cycles that are resilient and productive without any external chemical inputs. For communities, it means self-sufficiency and resilience with diversified income streams. Businesses inspired by permaculture, like 7 Elements, focus on reinvesting profit into the system for everyone’s benefit.
7 Elements promotes the “food forest model”. Farmers grow coffee, vanilla, sweet potatoes, peanuts and a lot of other plants that serve as secondary economic sources or family food sources. Each crop can also serve multiple purposes at once. Fruit trees for shade also produce food and timber. The neem tree provides shade and produces an oil that is an antifungal that successfully controls coffee leaf rust.
Farmers working with 7 Elements receive training in permaculture, cultivation and coffee processing techniques. 7 Elements provides seedlings, humidity meters (for drying), agronomic support, financing for farm maintenance, and more.
After selective hand harvest, farmers visually inspect cherry using color-reference cards provided by 7 Elements and float ripe, red cherry. Cherry is pulped in a drum pulper and wet fermented in ceramic tanks for an average of 18 hours. Once fermentation is complete, farmers wash coffee in clean water and lay parchment in thin layers in parabolic dryers. Farmers rake drying parchment frequently to ensure even drying. It takes an average of 5 to 8 days for parchment to dry.
Giorgio Piracci, a biologist specializing in technologies, began working with the Yanesha Indigenous community while studying environmental conservation in Oxapampa, Peru in 2005. In 2014, Giorgio and a close friend founded the NGO (non-governmental organization) 7 Elements to both support Yanesha farmers and create a new business model that would be “a disruptive changemaker” focused on creating more even social, environmental and monetary profits. 7 Elements promotes permaculture techniques to help farmers achieve higher income security. Following the ideology of permaculture, 7 Elements reinvests surplus profits in the program for the benefit of everyone involved. 7 Elements commits to paying double the market price for coffee. As word of the program’s success for farmers spreads through communities, more and more youth are now expressing hope that agriculture offers them an opportunity for a successful future, Giorgio reports. Giorgio’s intention is to create a new concept of quality that encompasses both the cup and the production process. “We want everybody along the chain to be empowered to feel ownership of their product,” he says. “Excellence is in both the cup and how coffee is grown and traded.” Giorgio’s vision is to scale up 7 Element’s program and continue sustainable growth. Further, he believes that 7 Elements will acts a model of sustainable success for other budding companies & programs.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.