One Origin, Every Bag
Colipse does not blend. Every bag comes from a single source: the JUMARP cooperative (Asociación de Productores Cafetaleros Juan Marco El Palto) in Yamón District, Amazonas Region, Northern Peru. That is a deliberate choice, not a marketing shortcut. Blends obscure origin. When a roaster pulls beans from three or four cooperatives and combines them, quality control becomes an averaging exercise - a bad lot gets diluted rather than rejected. Traceability disappears. You cannot trace a defect back to a farm or a season when the lot has already been mixed. Single-origin sourcing means every bag is from the same cooperative, the same altitude range, and the same processing method. When something changes - for better or worse - we know exactly where to look.The JUMARP Cooperative
JUMARP is a farmer cooperative in the Yamón District of the Amazonas Region in Northern Peru. Producers pool resources, share wet-milling infrastructure, and negotiate collectively with buyers. The cooperative model matters for small highland farmers because it gives them market access and pricing leverage they would not have individually. The farms sit at 1,600 to 1,800 meters above sea level. Altitude affects flavor in a direct mechanical way: at high elevation, cooler temperatures slow the maturation of the coffee cherry. Slower maturation means the cherry has more time to develop sugars and organic acids inside the seed. The result is a denser bean with more complex flavor potential - something that matters especially for decaf, where the decaffeination process strips some volatile aromatics. You want to start with more flavor than you need, not the minimum. JUMARP holds Fair Trade Organic certification. In practice, Fair Trade means a minimum price floor that stays above commodity market swings. When the C price drops, farmers still receive a guaranteed minimum per pound. The certification also includes a community development premium - additional funds that go to the cooperative for shared infrastructure like water systems, schools, or processing equipment - and a cooperative governance model that gives member farmers a vote in how those funds are spent.Arabica, Not Robusta
The beans are 100% Arabica. The alternative - Robusta - is cheaper to grow, higher yielding, and more resistant to disease, but it produces a harsher cup with a pronounced rubbery or bitter character. For decaf specifically, the Arabica choice carries an additional advantage: Arabica has lower caffeine content than Robusta to begin with. Swiss Water® Process removes 99.9% of caffeine from whatever is present in the green bean. Starting with Arabica’s lower caffeine baseline means residual caffeine after processing is correspondingly lower. Arabica is also higher in sugars and lipids, which carry flavor through roasting and - to the extent those compounds survive - through decaffeination as well.Hand-Harvested and Fully Washed
The cherries are hand-harvested and processed using the fully washed method. Hand-harvesting means selective picking - a worker moves through the farm choosing only ripe cherries rather than stripping an entire branch at once. It is slower and more labor-intensive, but it means unripe or overripe cherries are left out of the lot. Fully washed processing removes the fruit pulp before fermentation, then wet-mills the parchment to clean off the remaining mucilage. The bean is dried in parchment and milled to export grade. Compared to natural processing (where the cherry dries whole around the bean) or honey processing (partial pulp removal), the washed method produces a cleaner, brighter cup with more defined acidity and less fruit-forward sweetness. The resulting flavor profile is precise rather than jammy - which is the profile we want going into decaffeination, because the process that removes caffeine also mutes some of those fruit notes.The Sourcing Chain
From harvest to your door, the sequence is:- Cherry ripens at 1,600-1,800m in Yamón District
- Hand-selected at peak ripeness
- Fully washed at the JUMARP cooperative wet mill
- Exported as green bean to British Columbia
- Swiss Water® Process decaffeination removes 99.9% of caffeine using water and a green coffee extract system - no chemical solvents
- Roasted to order at Colipse’s facility in Oceanside, CA
- Shipped within days of roasting