Tipikas Coffeeshop Zamora PermaTree in Ecuador

Tipikas Cofeshop in Zamora

The PermaTree family is growing. As true holistic organization we focus on the entire transparent value chain. From the farm to the shop where the added value products can be purchased. This is why we are now collaboration with Tipikas Cofeshop in the capital of Zamora-Chinchipe. This is literally brandnew.

This will be the store front for all PermaTree added value products. Such as Soursop-Tea, Soursop-ice-cream and Soursop-pulp. Also Guayusa-Tea and Raw-Chocolate. Naturally all from our Finca Yantza. More than just organic. Using no agrochemicals: zero pesticides, zero herbicides and zero chemical fertilizers.

So far Danny Carillo and Walter Villacis which are highly experienced in the field of organic coffee: From processing in the field, harvesting, selecting, drying, milling, roasting the to final coffee cup. Both are experts in coffee international brewing methods.

Did you know that the way a coffee is picked, processed, dried and stored has a huge impact on the longevity of the green coffee based, measured by the degradation of the flavor of a coffee over time? The best-case scenario is that coffee is used within two-to-four weeks from roasting for peak flavor. Coffee should be stored in a cool, dry space and away from direct sunlight. Once opened, it’s best to use the coffee within a two-week period for highest quality coffee results.

Photo: Fresh espresso coffee
International Brewing methods

Available coffee in serving with many international Brewing methods: French press (France), Moka (Italy), Espresso (Italy), Chemex (USA) and Hario V60 (Brazil)

Opening hours Monday to Saturday from 10:00 a.m. to 10:00 p.m

Location: Hernando de Benavente y Av. Paquisha. In front of the House of Culture of Zamora near the Zamora River and the Malecon. Zamora-Chinchipe. Ecuador

Sitting in the outside patio and drinking a espresso with some zamorian friends.

We have been lucky with the location. Its not as loud as in other places. We have the House of Culture in front of the Coffeeshop which is ideal.

The coffee shop is well visible from the road.

soursop full process

Soursop full process: From harvest to pulp

Happy to share with you a full transparent process of harvesting the Soursop Fruit (Annona muricata L) to the final frozen pulp. This short article and video will help you to understand the Artisanal Processing of Soursop Pulp. Obviously without the use of ANY additional ingredients, at all. The goal is the keep all of the natural health benefits of the soursop fruit.

As you may know in Ecuador the Soursop is called Guanábana. Our guanábanas grow here at the edge of the amazon basin in Ecuador, where the tropical climate with lots of rain and sun rays produce some of the best, most flavorful soursop fruits in the world! We have been told nothing less by all of the people trying our pulp for the first time. Once you see our entire artisan process you will understand why it has such a delicious taste.

Most of the industrial processing of pulp fruits consists changing the flavor, color, and aroma of the fruits. Logically this removes a lot of the nutrients and health benefits from them. You have to know that within the industrial-pulp-production – it is normally the not so perfect fruit which cannot be sold any more. This is what gets processed into pulp and thus not high quality fruit.

Below you will see a micro video which helps to visualize the different steps on how to make organic soursop pulp.


Soursop (Annona muricata) tropical fruit juice permatree ecuador
Fresh Soursop Pulp Drink

Soursop Processing

perenial peannut arachis pintoi

Perenial Peanut (Arachis Pintoi)

The perennial peanut also known as Arachis Pintoi is called Mani Forrajero in Ecuador. This is a perennial tropical legume. Its one of the most highly effective flowering ground cover available. For the tropical climate we have at the farm. Important to mention that this perennial is a natural nitrogen-fixer. They sequester atmospheric nitrogen into their roots. This nitrogen fixing quality means that they can provide nutrition for their own growth as well as for nearby plants. In our case the Soursop fruit trees. Interestingly its also drought tolerant. Just in case we run out or rainwater in our tropical mountain rainforest climate.

Birdview: The light green spot are the perennial peanut (Arachis Pintoi) starting to grow after more than 6 month now. In another 6-12 month all the area between the fruit trees (dark green) should be totally covered by the perennial peanut ground cover. Photo status: 7th Aug 2019

Having a good ground-cover is essential to stop tropical rainwater erosion on steep slopes and control fast growing weeds. We have been applying Perennial peanut in conjunction with Vetiver grass to increase soil microorganisms activity. Its seeds germinate when top growth dies back, enabling it to maintain a dense mat. This ground cover also discourages weeds by shading or crowding areas where they might appear. As a living mulch, it also helps to improve soil structure and health.

The plants have four oval leaflets on each petiole and yellow, pea-like flowers. The yellow flowers due attract local insects and stingless bees. The yellow blossoms are visible all year round. The plant spreads by underground stems called rhizomes. Interesting detail is that unlike most plants, the peanut plant flowers above the ground, but fruits (peanuts) below ground.

Perennial peanut plants crawl along the ground but do not twine around other plants or grow up our fruit trees. It even tolerates a variety of soil types and the conditions at many elevations.

Another birdview: The first experiment with perennial peanut (Arachis Pintoi). The light green area is the ground cover slowly starting to cover all the ground between the fruit trees.

Above you can see the perennial peanut. This was our second experiment in propagating this legume. The first experiment was by planting living parts of it into the ground. Now this was achieved by planting 10 seeds about 10 centimeters away from the central stick, circularly.

The conclusion is that bot methods take rather long at our farm. Probably because of the soil being extremely rich in iron. So if you have a tropical farm and are researching for the most multipurpose living ground cover. You just found it. Its called Perennial peanut (Arachis Pintoi).

Transplanting giant bamboo permatree amazon ecuador

Massive Reforestation with Giant Bamboo

Friday the 2nd August 2019 we just finalized a massive reforestation on a old and steep pasture field with giant bamboo (Dendrocalamus asper). This is a extremely steep hill part of the farm. The giant bamboo will also help fight erosion. Additionally it has been planted so that it will create a tunnel pathway of about 150 meters. Most likely well visible in 2022 (3 years in future).


We have already planted vetiver grass in this part so the microorganisms are activated. This should help boost the bamboo growth speed even more.

Bamboo Reforestation

Total 73 giant bamboo plants have been transplanted after 3 days of work. Planted in 6x6x6 meters triangular. The plants are already huge as you can see in some photos. It was time to transplant them. This will attract many birds they love to have their nests within the bamboo. So do some endemic snakes too. There is space for all. Increasing biodiversity with bamboo. Next step plant more endemic flowers in that area. This is food for the birds and endemic stingless bees 

PermaTree, Ecuador

New PermaTree Logo Onwards

Dear friends as you may have noticed, not so long ago, we have up-dated our PermaTree Logo. Some may believe this is something not worth investing time in. Obviously we think differently 🙂 Let us quickly introduce you to the new logo and the background. We are located in the northwestern region of Ecuador at the edge of the Amazon rainforest. Within the Province of Zamora-Chinchipe. From a climatic point of view we are in the so called: tropical mountain rainforest.

The new PermaTree Logo

PermaTree Holistic Gaia Association logo

Biodiversity Hotspot

The region where we are is a rather unknown biodiversity hotspot. Actually it is the second hottest biodiversity hotspot worldwide! Topology is rugged terrain with steep slopes and deeply incised valleys covered with tropical mountain rain forest. The scar-like narrow natural landslides contribute considerably tp the high biodiversity in the region. All developmental stages of the mountain rain forest are present in close vicinity. Mutualistic interactions between plants and animals are the backbone of biodiversity. Further detailed information about the farm and the location here: Base PermaTree Farm Info.


We are located 20 minutes from the second highest populated city of the province called Yantzaza. The city is near the Zamora River’s bank, on the famous Yantzaza Valley or Valley of Fireflies (Spanish: Valle de Yantzaza o Valle de las Luciérnagas). The word “Yantzaza” originates from the local indigenous language of the Shuar. The Shuar tribe was internationally known for the shrunken human heads. They call a shrunken head a tsantsa, also transliterated tzantza. They would show off their heads to scare enemies and this did actually work pretty well for a long time with the Spaniards. So the fireflies are kind of our local identity. And yes we do have fireflies during the night time.

Most fireflies are winged, which distinguishes them from other luminescent insects of the same family, commonly known as glowworms. There are still about 2,000 firefly species. The fireflies insects are endangered by human activities such as habitat loss, light pollution and pesticides.

Guayusa Leafs

Another key element of our new logo are leafs of the Guayusa (Ilex guayusa) tree, native to the Amazon Rainforest. One of three known caffeinated holly trees, the leaves of the guayusa tree are dried and brewed like a tea for their stimulative effects. It contains the following 3 main elements 1.) Caffein, 2.) Theobromine 3.( L-theanine. Of course we are growing Guayusa in polyculture with Banana (Guineo Ceda – Musa acuminata).

Bamboo Leafs

Of course one of the main key elements of the logo are connected with another awesome plant with is the fastest growing plant on the planet. Bamboo. And yes we are still in process of planting even more Guadua angustifolia, Dendrocalamus asper and varieties which will help improve our direct environment and provide for lots of base materials in near future for added value products.


Now the the lightbulb. Why a lightbulb. Well have a seen a firefly before? Those insects are literally are living lightbulbs. Also the lightbulb stands for new ideas. If you look closely at the lightbulb in the logo you will notice bamboo inside. This has a connection to the very early light bulb. Back in the days, 1880, Thomas Edison discovered the utility of carbonized bamboo as a filament lasting more than 1200 hours, which became the standard for Edison incandescent light bulbs for the next ten years.

The process of finalizing the new logo took us something like 2 month in total time… Lots of brainstorming sessions. 🙂

How to make bread at home

How to make healthy bread at home?

Basic ingredients: water, flour, yeast and salt.
(i) The yeast is not mixed directly with the salt. No sugar is needed. The simpler the recipe the better the bread.

  1. 1kg of wheat flour in a glass bowl.
  2. Make a hole in the middle of the flour.
  3. Cut a little (half a finger) fresh yeast (not powdered) and dissolve well with water.
  4. Mix the liquid yeast with the wheat.
  5. Add some salt.
  6. Knead all the dough that turns flour into a dough.
  7. Let the dough rest for about 2-3 hours. (depending on your climate)
  8. With the dough the bread forms are prepared .
  9. Enter with the loaves in the oven. Keep an eye on how the loaves change with the oven temperature. Remove the loaves from the oven when they change color. And before they burn 🙂

Important that they have a high quality and organic wheat flour. In recent weeks we have made bread with organic Schullo wheat flour in Ecuador.

Bread is a staple food that almost all people, if not all, consume daily. If we eat a certain food every day, why not make it as healthy and good as possible?

To make bread it is much better to use “natural” yeasts. Baker’s yeasts are live ferments, microorganisms present in nature. Yeasts are actually microscopic fungi, mostly unicellular, encompassing more than 1500 different species.