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.
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
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.