High in the lush mountains of northern Peru, two thousand family farmers produce coffee under the dense shade of guavas, acacias, orange, and banana trees. These farmers are members of CENFROCAFE, an association of over 80 small cooperatives working together to produce one of the finest coffees in Peru, while stewarding the surrounding mountain ecosystem.
Delicate honey-toned sweetness, juicy citric acidity, subtle chocolate notes, and hints of ripe papaya.
Fair Trade • Organic
The province of Cajamarca has long been the backbone of Peru’s economy due to its vast mineral wealth. Unfortunately, these days, modern mining techniques despoil the earth and surrounding rivers and forests. The cultivation of high quality organic coffee has become the key to Cajamarca’s economic and environmental sustainability, and the farmers of CENFROCAFE are leaders in this effort.
The members of CENFROCAFE carefully pick ripe cherries, depulp, ferment, wash and dry their coffee on their small farms ranging in size from one to three acres. The result is a finely crafted coffee with hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.
Our roastmaster, Jacob Long, shared his thoughts about the 2015 crop:
“The Peruvian Coffee we received this year is nice and sweet. Right now the beans are fresh and vibrant. It’s one of our favorite single origins at the moment.
People who typically don’t appreciate light roasts might like this coffee more than others – the acidity is more smooth and juicy than bright. When I taste this coffee, the smooth milk chocolate notes really come through.”