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About us
The Association of Ecological Producers ‘Café del Alto Mayo’ (APECAM) was founded in November 2011 with the purpose of promoting sustainable production and commercialization programs. APECAM focuses on providing technical assistance and training in various agricultural areas, fostering sustainable practices, collection, and commercialization of agricultural products
Certifications
our Products
| Category | Description |
| Physical Description of the Product | Humidity: 12% moisture content. Aroma: clean and fresh. Color: uniform appearance. Defects: 0-5% defects. Bean size: at least 30% above screen size 15 or 14, and a maximum of 5% below screen size 13 or 12. Bean density: 650 grams/liter. Humidity retention: 65-75% relative humidity. |
| Origin | Organic producers located in the Soritor District, originating from altitudes of 900 masl to 1800 masl. |
| Importance of the Product | Coffee cultivation is one of the main and permanent crops, involving the highest amount of productive land, generating greater agricultural development and is a major source of capital for regional development in the Peruvian Amazon. It is considered an alternative development product due to its ecological, economic, social, and political benefits. |
| Forms of Consumption or Potential Consumers | Coffee can be consumed in various forms, such as roasted, ground, caffeinated, decaffeinated, mixed with sugar, or used as soluble coffee. It is also used as an industrial input. Potential consumers include the United States and European markets. |
| Characteristics of the Production Process | The production process begins with the selection of coffee variety, appropriate soil requirements, planting, shade-growing, organic fertilization, and coffee care. Post-harvest processes include pulping, fermentation, washing, classification, drying, and milling. The final products are parchment coffee, milled coffee, or green coffee. |
| Commercial Characteristics of the Product | Packaging: Jute bags. Weight: 55.2 kg per bag. Storage: 18-25°C, 60-75% relative humidity. Aroma: characteristic and free of foreign odors. Cleanliness: clean beans with no traces of mucilage, soil, or foreign materials. Bean state: fully developed beans with no deformities, maximum moisture content of 12%. Evaluation in the cup: 74-82 points. Flavors: chocolate, citrus. Fragrance: fruity. Body: juicy. Acidity: citrus, explosive. |