craft beer with coffee

Coffee Craft Beer

NATEM and PERMATREE-CAFE-TIPIKAS collaboration

Single Origin micro-lot coffee craft beer – the best of two worlds

We are proud to present a delicious and exclusive COFFEE BEER. SPECIAL EDITION: Natem Beer. Its a Limited Edition brewed with selected coffee from micro-lots single origin coffee from Imbana and Zumba within the territories of southern Ecuador.

History of craft beer

Beer is one of the oldest drinks in civilization. According to historians, it exists since the year 10,000 BC. there were different ways to prepare it. In China, barley, wheat, spelled, millet and rice were used. In the pre-Columbian civilizations of America, corn was used instead of barley. While in ancient Britain, beer was made from wheat before barley was introduced.

In the middle ages, in Belgium, it was the monks who refined and institutionalized the use of hops, an ingredient that gives the characteristic bitter taste and aids in the conservation of the beverage.

In the Nordic countries, such as Germany and England, barley (or other grains) production was better than grape (for wine) production, so they became large beer producing countries.

Differences between craft beer and industrial beer

The differences between craft and industrial beer are in the ingredients, the concentrations and the process. The concentrations of the 4 basic ingredients of beer, barley, water, hops and yeast are higher in the production of craft beer than in the industrial one.

The craft beer uses only natural products, while the industrial uses non-natural preservatives.

The craft beer process is manual, from the grinding of the malt to the packaging. In addition, it does not go through the pasteurization process, which reduces the organoleptic qualities of beer.

How coffee beer is prepared

Most of the coffee that is introduced to beer is through cold extraction. This process consists of letting ground coffee stand in cold water for 24 to 48 hours. Subsequently it is passed through a filter to separate the ground coffee, obtaining a concentrated coffee that is added to the beer before bottling it.

The reasons why this process is used for coffee extraction are:

When the coffee is extracted with hot water it will have more acidity, which is not a good combination with beer.

Oils If there are oils, by adding coffee extracted with hot water, the beer will not preserve the foam.

Another thing to keep in mind is that by adding hops, beer becomes bitter, so you must find a balance between hops bitter and coffee bitter. This can be achieved using less hops to let the coffee taste bitter beer.


Benefits of Craft Beer

  • Being a drink with a lot of water, 90%, it helps to hydrate and reduce the risk of developing kidney stones
  • It has more soluble fiber, which prevents constipation.
  • It has a large amount of minerals, especially silicon, which is an excellent creator and fixative of calcium, thus helping the health of our bones
  • A Harvard University study found that people who consume craft beer moderately reduce the chance of developing heart disease and cardiovascular disease.
  • It contains high amount of antioxidants, which control carcinogens, when consumed in moderate amounts
  • It helps fight stress and improve sleep
  • It prevents formation of blood clots
  • Contains polyphenols that help reduce the risk of chronic diseases and cell aging
  • It does not contain preservatives, which gives it greater body, flavor and aroma
  • It has unlimited flavors that can be combined with any meal.


fectur 2019 zamora permatree cafe tipikas Ecuador

FECTUR 2019 Fair in Zamora

PermaTree-Cafe-Tipikas participated in the first Entrepreneurship, Culture and Tourism Fair in the city Zamora (FECTUR 2019). The event was on Friday, September 27, 2019. It started at 09:00 am at the Central Market Plaza, located on Amazonas street and Heroes del Paquisha avenue, a few steps from the central bus station in Zamora, Zamora-Chinchipe, Ecuador.

From left to right: Danny Carrillo, the barista and Walter Villacis

Next stop with PermaTree-Cafe-Tipikas in mid October 2019 with the TASA DORADA Competition and Festival de Café Cuatro Mundos in Quito.


The FECTUR 2019 event was very successful for us, because we could show to the local people the products and services that we offer at PermaTree Cafe Tipikas coffee shop, since about two months now. Drinking Coffee with different preparations methods, is not yet very popular in this region so its something new for a lot of people.

PermaTree Cafe Tipikas offers a high quality and single origen coffee. Our clients can see the full transparence of the coffee. Chemical-free. Where does it come from. How was it harvested. How was the post harvest, etc.

We offer microlots and single origin coffees from Zamora Chinchipe in Ecuador.

Microlots Coffee

Microlots are the golden child of the specialty industry. For buyers and consumers, they signify exceptional-quality coffees with distinctive flavours and aroma profiles that can be traced back to origin. A microlot is a plot of land, often smaller than their regular production area, which producers dedicate to growing coffee of exceptional quality. Working a smaller area of land allows the farmers to focus their time and attention to developing the coffee’s truly unique and wonderful qualities. The coffees grown there are called microlot coffees.

Single Origin Coffee

Single origin coffees allow roasters to pick varieties with unique character. The differences come from the growing conditions—soil, weather, and cultivation practices, which influence the final flavor. Single origin coffee is like purchasing a specialty wine. It’s a unique taste captured by nature itself, a seasonal event linked to what’s special about a particular region, farm, farmer, part of a farm, and how that differs from area to area, year to year. If you’re very specific about your coffee interests, and like the process of grinding your own using a french press, and savoring every sip, go single origin! It allows you to learn more about the beans and where they come from. Like a wine connoisseur, experiment with different roasts until you find your favorite.

The whole team of PERMATREE CAFE TIPIKAS

During the fair, the coffee with the Italian espresso method was the most popular between the options of the micro lots and unique origin coffee from Zamora-Chinchipe.

A key element of PERMATREE CAFE TIPIKAS quality are our producing farm families in the territory of Zamora-Chinchipe in Ecuador:

  • Vitaliano Merino, Imbana, Zamora-Ch, 1750 m.o.s.l.
  • Esperanza Villacis, El Chorro
  • Segundo Minga Chapinza, Yacuambi

All of them come from different places, but with the same thinking, to produce healthy food and in the highest quality.

A special greeting to MAG from Zamora, for the invitation and the recognition.

Always identified from the south of the Ecuadorian Amazon, where the Shuar ethnic group identifies with their costume and culture, which highlights the energy of feeling pioneers of flora and fauna.

470 years city of Zamora event main street – 2019