Asociacin de Productores

de Caf Especial de Pacho

Calle 9, no. 25-02

Barrio La Palmita
Pacho, Cundinamaca
Colombia

Phone: (+57) 312-377-9995

E-mail: jojal@hotmail.com

70
Years

1947 - 2017

www.coopscanada.coop 70
Years

www.cdfcanada.coop
@CDFCanada www.impact.coop @CCAIntl 1947 - 2017
 Our Story
ASPROCAFE is an association of specialty coffee producers based
in the municipality of Pacho, Cundinamarca, in Colombias eastern
Andes, at an altitude between 1,200-1,700 meters above sea level.
The Association was founded on October 29, 2004 to help local
farmers survive the fall in coffee prices and to improve their quality
of life. Today, ASPROCAFE has a membership base of 50 coffee
growers (38 men and 12 women) that produces excellent coffee.
Most of our members come from coffee-growing families that have
passed down their knowledge and customs from generation to
generation.
ASPROCAFE seeks to improve coffee quality and the quality of life
of farming families through good agricultural practices and respect
for gender equality. The Association believes that by producing
quality coffee and involving young people and women in production,
they are forging a better future for coffee farming in the region.
Description of the Production Process
Product: Coffee
Variety: Castilla, Caturra, Colombia
Quantity: 84 tons per year
Main harvest: March-May: 3.6 tons per year of processed coffee
Secondary crop: October and November, sale of parchment coffee
Post-harvest processes and transformation: xxx roasting and grinding;
Sales:
roasted and ground coffea excelsa and traditional coffee in 1-pound,
half-pound, and quarter-pound packages
parchment coffee

Certifications: UTZ Certified and 4C

Our Product Commercial partners: Carcafe Ltda - exporters of green coffee

CAF DE PACHO - SPECIALTY COFFEE is a traceable Orders: The Association has its own processing plant for transforming dry
product, from germination all the way to the consumers table, parchment coffee into roasted and ground beans.
throughout all the stages of planting, roasting, collection,
processing, and drying. The result of this process is an
outstanding coffee with a mild flavor and pleasant aroma made
possible through a combination of factors such as climate,
temperature, altitude, and good agricultural practices (GAP).