Five Ways Coffee Roasters
Peru - El Palto - Washed
A staple in our core espresso range, cleaner and more vibrant than a Brazil offering.The Asociación de Productores Cafetaleros Juan Marco "El Palto," abbreviated as JUMARP, was established in 2003 by José Carranza Barboza along with 35 fellow smallholder farmers. This initiative emerged from a vision to establish an innovative model centered around producers for the cultivation and exportation of coffee.
All 188 members of the cooperative produce certified organic and Fairtrade coffee. They invest the premiums from these certifications in community projects like crop renovations, education funds, and school construction. We're proud to support their carbon capture agroforestry project, collaborating with three other cooperatives and Café Selva Norte. JUMARP members employ sustainable agroforestry techniques to enhance coffee quality and yield while preserving the environment. Their quality improvement program began in 2012 and concluded in 2021. Funding from Fairtrade, Organic premiums, government sources, and member contributions helped raise overall cup scores to 83-84. This involved building drying houses, pulpers, and fermentation tanks at all member farms, and encouraging the planting of higher quality coffee varieties. In Peru, most smallholder producers use a household-based production model with small farms where families work together during harvest, from pruning to weeding. Coffee is selectively handpicked, often involving the entire family or local day laborers for larger farms. After harvesting, cherries are sorted by hand to remove damaged or under ripe ones. They are pulped using mechanical or manual drum pulpers located on the farm. The pulped coffee is fermented in tanks for 18 to 40 hours, depending on altitude. After fermentation, parchment is washed and dried using various methods like covered raised beds or solar drying rooms. Parchment dries for about 20 days, with regular turning for even drying, regardless of the method used.
Country: Peru
Region: Amazonas
Process: Washed
Tasting Notes: Dark chocolate, cacao sweet stone fruits, hazelnut
Altitude: 1300-1800mamsl
Variety: Catimor, Caturra, Typica
Roast Type: Espresso
We roast weekly to order. Shipping takes place every Thursday and Friday. Order before Tuesday to ensure delivery within the week.
Product information
Our standards in coffee making are reflected in our care for the environment. By using innovative packaging and sustainable logistics techniques, we aim to reduce our carbon footprint.
Five Ways is always on the lookout for new and inspiring ways to be sustainable and care for our planet.
Shipping at Five Ways:
The basics, Add to the cart the items (or coffee) you would like to purchase. We will then select, pack and ship your choices to your location. We roast weekly to order. Shipping takes place every Thursday and Friday. Order before Wednesday to ensure delivery departs within the same week.
Shipping and delivery
We ship using our friends at Keen delivery. This delivery platform allows us to ship with multiple carriers. Within Europe we use DPD, Post NL and DHL. Local shipping in The Netherlands we use DPD and you should receive your goods within 24-48 hours. Given Brexit… we ship to the UK with PostNL do expect delays here due to customs paperwork.
Note: due to COVID-19 restrictions, delivery is expected to take between 1-2 days longer, depending on your location. We are not responsible for any unforeseen service disruptions by our delivery partners.
Shipping rates
Shipping rates are calculated automatically at checkout using inputs from our providers. Is shipping not available to your country? Email us your order and, we will arrange it for you.
Pick-up
To be arranged at the time of order. We will also offer this service at our flagship locations which, will be opening very soon. Only available within Amsterdam.
Returns
We can’t accept returns on coffee due to it being perishable. However, we really want you to be happy with your beans! If you have any issues with our coffee, please call or email within the week of receiving your order.
ACAIA PRODUCTS
At Five Ways we are official distributors of ACAIA products. We have the Reseller RMA policy to, set up warranty and service between reseller (us) and the consumer. Please email us if you have any further questions.
Who is responsible to covers fees within the warranty period? See below.
Product Purchased from Acaia Local Reseller
Parallel Import
Inspection
Reseller is responsible for inspection and repair
Customer is responsible for inspection fee
Parts Fee
Covered by Acaia
Covered by Acaia
Shipping Fee
Reseller is responsible for two-way shipping cost
Customer is responsible for two-way shipping cost
- Choose the right container: It's important to store your coffee beans in an airtight container. Look for a container made of a material that won't absorb odors, like glass or ceramic. Avoid using plastic containers, as they can impart a plastic-like taste to the coffee.
- Keep the container away from light: Coffee beans are sensitive to light, which can cause them to degrade more quickly. Store your coffee container in a dark place, such as a pantry or cupboard.
- Keep the container away from heat: Heat can also cause coffee beans to degrade. Avoid storing your coffee container near a heat source, such as a stove or oven.
- Store at room temperature: Coffee beans should be stored at room temperature, between 60 and 75 degrees Fahrenheit. Avoid storing coffee beans in the refrigerator or freezer, as moisture can cause them to spoil and lose their flavor.
- Use whole beans: It's best to store whole coffee beans rather than ground coffee. Ground coffee has a larger surface area, which makes it more vulnerable to oxidation and degradation.
- Avoid air exposure: Exposure to air can cause coffee beans to oxidize, which can lead to a stale or sour taste
Our Roastery
You'll find us in Amsterdam West, where we roast on a Giesen W15 and a Loring S35 Kestrel. These beauties give us total control over our roasts, the freedom to tweak to optimise flavour and the ability to roast at volume, allowing us to cater to a variety of customers.
From day one all we wanted to do was source, roast, brew and serve the best coffee we could find.
Our aim is to highlight the terroir of the origin and different processes utilised. We also often select unique and exotic coffees which force us to grow and challenge our way of thinking.