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Chanikuy Organic – Peru (250gr)

Chanikuy Organic – Peru (250gr)

£5.95

Chanikuy is a triple certified coffee from San Ignacio, Peru. It is a medium bodied coffee with good acidity and lingering sweetness. Bright and fruity, with notes of toffee apple, marzipan, roasted hazelnuts, and caramel finish.

Chanikuy is a unique word form the quechua people that doesn’t have translation in any other language. It means to share food you have bought or received with someone you appreciate. We chose this special and beautiful word for our new Peruvian coffee because for us it means joy of life. We want to share our joy for coffee with special people like you.

Origin

• San Ignacio, Cajamarca, Peru

Roast
• Medium

Strength
• 3/5

Notes
• Toffee Apple
• Marzipan
• Caramel

Brewing Method
• Espresso – Filter – Cafetiere

Roasted in the UK

Traceabilty:

• Farm/Co-operative: Coperativa de Servicios Multiples Sol Y Cafe Ltda
• Certifications: Organic, FLO, SPP
• Shade: Partial tree shade, monoculture
• Varieties:  Typica, Caturra, Mondo Novo, Catimor, Catuai and Pacche
• Altitude: 900-2,000 masl
• Processing: Wet Fermentation and patio dried.

Clear
SKU: N/A Category:

Product Description

Although it is very rare to find a 100% Triple Certified coffee, there is no doubt that Triple Certified coffees, is the best choice for any socially, environmentally and economically conscious coffee drinker. Not only does your choice have an impact on the harsh conditions for the coffee farms, wildlife, ecosystem and surrounding communities in developing countries but the emphasis of these 3 certifications is on sustainability, meaning that your love for coffee can long continue.

ABOUT SOL Y CAFE

Sol y Café was founded in 2005, with support from the Caritas Jaen technical team. They quickly moved to acquire the necessary organic and sustainable trading certificates to sell into North America and Europe and grew from their initial 27 clusters of producer base groups to more than 60 producer associations bringing together some 1,000 farmer families. They continue to share an office space in the Caritas complex in Jaen, where they maintain a small warehouse and quality control lab.

Sol y Café has followed a steady growth plan, sticking to clear and strictly applied membership criteria. Members are expected to actively participate in the development of their cooperative and to contribute to its growth, by bringing in at least 51% of their estimated harvest.

Producers requesting membership into the coop need the visto bueno of existing members within that particular community. Or, if the applicant comes from a community not yet associated to Sol y Café, he or she will be visited by the producer board of directors president, to assure that the candidate comes with the intentions of becoming a contributing cooperative member and dedicated to producing high-quality, organic coffee.

In order to support their members in production yields, Sol y Café has proactively supported field experimentation that demonstrates, after a three-year transition process, volumes doubling with totals up to 40qq per hectare. Sol y Cafe is now implementing a 300-hectare renovation plan with all members, in order to replicate those production levels more broadly across their zone of influence.

 

 

 

 

 

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