Plantation

Layers in Coffee Cherry

Pericarp

  1. Skin (Exocarp): The seed and pulp are covered by a skin, very similar to that of a cherry. This skin is usually removed from the fruit after the fruit is harvested. The skin, called cascara, is often recycled into compost at farms but has recently been used in making a drink that resembles a tea.
  2. Mucilage (Mesocarp): After the skin comes the mucilage also known as the flesh. This layer surrounds the coffee seeds with a sticky, sugary substance and gives the Honey process its name. Studies show that Mucilage/water ration increases as altitude increase. Pectin layer cement adjoining plant cells.
  3. Parchment (Endocarp): This is a cellulose layer that protects the coffee bean and resembles parchment paper when dried.

Seed

  1. Silver skin (perisperm): The final layer that wraps the seed is called silver skin due to it’s color. During the roasting process this skin drys and falls off becoming chaff. Chaff is normally discarded but can be used as fertilizer. The silver skin may be polished off of the seed, but reduces coffee flavor.
  2. Coffee Bean (Endosperm) / Centre Cut: The bean, THE GOOD STUFF, is what we are all searching for. Two seeds are found inside each coffee cherry, and this is what we roast for a perfect cup of coffee!

The Journey from Bean to Your Cup

Our journey begins deep in the amazon rainforest of Peru, in the town of Satipo where our farming ground flourishes with Peruvian coffea and our nursery stays active saving Peruvian Coatis.

The province of Satipo is at 2060 feet above sea level and counts with an average temperature of 24˚C perfect climate conditions for growing coffea (coffee plant). Once the coffea is matured and ready to be harvest, we only collect the red cherry for our coatis, leaving behind the green cherry for the next harvest. After our first round of selection of the best red cherries, our coatis will do a second round of selection and only picking out the sweetest red cherries from batch.

In the coati’s digestive system the stomach amino acids and the proteolytic enzymes breakdown the outer layers of the coffee cherry. Once the outer layers are dissolved, the coffee bean which remains whole is infused with the other fruits and vegetables. The remaining layers help protect the coffee bean when extracted from their feces.
After the coffee bean is extracted from the feces, they are sent to the wash mill where they are washed several times to remove all feces matter. Once clean the coffee bean are spread out and laid out on the sun to dry for three to five days. When the coffee is completely dry the parchment coat is removed. The dried and clean coffee beans are then packaged in large bags and shipped to our warehouse centre in Toronto, Ontario, Canada

In Toronto, the beans are roasted with its silver skin at 230 degrees. Once we have the coffee bean roasted, we package them in there 60g can or 120g test tube package. The packaged coffee is then distributed all over the world from our Toronto warehouse to our happy customer and coffee shops. The profits received from all our sells are sent back to the nursery, and the circle is complete.

Help us maintain our nursery to protect our coatis, and will we send you the richest and rarest coffee in the world. The circle of life continuous with every zip you take

Quality vs. Quantity

Quality has always been a driving factor when it comes to buying a product; whether it’s selecting food, a TV for your living room or a new car. There are many reasons why we choose to go for one product over another, for example; a product with a quality workmanship, country of origin, intense manufacturing process, etc. A couple of high quality products, with scrutinizing processes, that come to mind are Canadian Icewine or Misha’s Cafe.

Icewine is made by specific selection of high quality grapes. Only a few grapes work to make a delicious Icewine, which are Vidal Blanc, Cabernet Franc and Riesling grapes. Once the grapes have grown over the summer, they are then netted to protect them from birds, and during rough conditions, ideally 10c-12c degrees, they are handpicked. At these temperatures the grapes’ natural water freezes and easily isolated to remove during harvesting. When “grape juice” has less water it becomes sweeter. The sweetness typically ranges from 35°Bx to 39°Bx (degrees Brix is the sugar content in a solution). Unfortunately, more grapes are needed to produce the same quantity of regular wine. Only 15% is yielded compared to table wine, but the taste is untouchable.

Peruvian Coati Coffee is similar to Canadian Icewine in many ways when it comes to their process to get the right quality product. Our Peruvian coffee beans are some of the best in the world* and taste great without much work, similar to regular Canadian Wine, but when you take it to the next step it becomes even better. Coffee cherries are brought over to our coati nursery for feeding. When the coatis rush over to eat they are very selective. They only pick the right coffee cherry somewhere between green and ripe. During their digestive process the stomach’s acids and the proteolytic enzymes breakdown the outer shell of the coffee cherry. Once the first outer shell is expose the cherry is infused with fruits and vegetables that the coati has also eaten, and helps reduce the bitterness. The remaining layers of the cherry protect the coffee beans when it is extracted from their feces (this process is handpicked in conditions that are 24c-26c and in altitudes of 1400 meter above sea level).

Afterwards, the coffee cherries are then washed and roasted at 230 degrees to kill any bacteria, which makes it safe to consume. Due to the small selection by the coatis, when eating cherries, and small amount of coatis, only 5% of the coffee is used, but it is a unique flavor that is untouchable in the world.

*Three Peruvian coffees made the top 10 best coffee list in a renowned organization (Rainforest Alliance Cupping for Quality)

Our Farming Grounds

Our story begins deep in the amazon rainforest of Peru, in the town of Satipo. The town of Satipo is the Capital of the province of Satipo in the region of Junin. The province of Satipo is located in the far East part of the region of Junin at 2060 feet above sea level and counts with an average temperature of 24˚C perfect climate conditions for growing coffea (coffee plant).

Here in Satipo, near a beautiful river, we established our crop production combined with a nursery center for our friendly Coatis. Our intent is to grow high quality Peruvian coffea plants for the Coatis to climb and extract the best cherries. Coatis only select and feed on the best coffee cherries. Coffee cherries are part of the Coatis’ diet as well as a variety of fruit and vegetables, which we also grow in our land