Tesoros de Zumba

Chinchipe

Story

Zamora Chinchipe is one of the southernmost provinces in Ecuador, located on the eastern side of the Andes and bordering Peru. This region is known for its rich biodiversity, lush landscapes, and mountainous terrain, influenced by the Andes and its proximity to the Amazon jungle. One of the main cantons in the south is Chinchipe, with Zumba serving as its primary urban center. Interestingly, unlike other urban centers, Zumba was not established by Spanish conquistadors but developed naturally as a point of contact for people traveling between northern Peru and Ecuador, facilitating commerce.

The canton of Chinchipe holds a significant historical legacy of indigenous groups dating back to 3,000 B.C., as evidenced by archaeological findings. Today, Chinchipe boasts a thriving economy driven by commerce, agriculture, and mining. Coffee holds particular importance in the agricultural sector, with strong production and incredible potential. This region is truly a treasure trove with its exceptional coffee, abundant biodiversity, and vibrant communities, which inspired the brand name "Tesoros de Zumba" (Treasures of Zumba).

Two notable treasures in this area are Yacuri National Park and San Andres Lagoon. The national park, located on the Andean side with a portion extending into the province of Loja, showcases diverse ecosystems that harbor a variety of flora and fauna, including spectacled bears, deer, tapirs, and various bird species. Meanwhile, San Andres Lagoon is a well-preserved natural site offering breathtaking views.

Caravela has been actively involved in Zamora Chinchipe since 2017, regularly visiting the producers alongside the PECA team to conduct workshops and provide personalized farm visits. Over the years, Caravela has expanded its reach, engaging with more producers and witnessing the consistent improvement and exceptional quality of the coffee. Locally, the people of Zumba are referred to as "Charapanos," a term that alludes to a type of ant and symbolizes the hardworking nature of the people in this region, always striving forward and fostering a strong sense of community.

Contributing Producers

The contributing producers of Tesoros de Zumba are third- and even fourth-generation coffee farmers. They prioritize family values and implement agroforestry systems on their farms, ensuring good shade coverage and sustainable management practices. Most of these producers have preserved coffee varieties passed down from their parents and grandparents, particularly the Typica variety, also known as Criollo in Ecuador. This variety has proven successful and has yielded excellent results for them. Coffee has been the primary source of income for these families for generations, enabling them to support their families, acquire their own farms, and more.

Many of these producers have obtained organic certification and use byproducts from coffee processing, such as the pulp, to create their own organic fertilizer for use on the farm. In their pursuit of sustainability, some producers have also ventured into beekeeping, producing their own honey and using bees for pollination. Additionally, many maintain small gardens where they grow vegetables and fruits for personal consumption.

The favorable climatic conditions, soil quality (terroir), and environmentally friendly practices of these producers create an ideal environment for the production of high-quality coffee. Through visits from the PECA technician and the guidance they provide, the contributing producers of Tesoros de Zumba have improved their drying techniques and experimented with fermentation processes.

Coffee Process
Location
Varieties
Technical information

Coffee Process

The producers of Tesoros de Zumba begin their coffee processing by carefully selecting only the ripe cherries. They employ local individuals who have been trained to easily identify cherries that are ready for picking. The harvested cherries are then taken to the on-farm wet mill, where they undergo pulping. Afterward, the coffee is fermented, traditionally in tanks, though some producers have recently started using airtight containers. The fermentation process varies, with some producers using water while others omit it. The duration of fermentation ranges from 24 to 48 hours, depending on specific conditions.

Next, the coffee is washed two to three times before being transferred to the drying area, where it takes approximately 15 to 30 days to reach the desired humidity level. Once dried, the final parchment coffee is sometimes stored on the farm for about a week. Subsequently, the grower transports the coffee to the purchasing station in Zumba, where a Quality Analyst evaluates its quality. Initially, a representative sample undergoes a thorough physical analysis to measure moisture content, water activity, and identify any physical defects. Following the physical analysis, the coffee is subjected to a sensory evaluation to determine its quality grade.

Finally, the parchment coffee is processed at Caravela's mill in Quito, which is located at the same site as the purchasing station, before being shipped to the port.

Location

Country
Ecuador
Department
Zamora Chinchipe
Municipality
Chinchipe
Elevation
1200-1650 MASL

Varieties

Varieties
Typica Mejorada, Bourbon, Typica and Caturra

Technical information

Processing
Washed
Average farm size
2,5 Ha
Harvest
May to November
Drying method
Sun-dried on parabolic covered patios and raised beds.
Shade
Guabos and Porotillos.

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Coffee Process

Finally, the parchment coffee is processed at Caravela's mill in Quito, which is located at the same site as the purchasing station, before being shipped to the port.