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peru cenfrocafe
Peru CENFROCAFE Microlot
By Portola
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Price:
$11.75
Availability:
In Stock
*
Choose Whole Bean or Grind Level:
To prolong freshness and maximize taste and aroma, we suggest whole bean. But, we can certainly grind it for you if you wish.
[Please Select Choose Whole Bean or Grind Level]
Whole Bean (Recommended)
Cone-shaped Filter
Flat-bottom Filter
French Press
Espresso
Short Description:
In an effort to source a great Central American coffee, I was fortunate enough to stumble upon this microlot. The producers of this cooperative pay close attention to the growing, picking and processing of this coffee and the flavor reflects it. Lots of different flavors present in this complex Peruvian. So, not a Central America but what an amazing coffee nonetheless. I often find that I discover the best coffees when I am not trying so darn hard!
To buy, select Choose Whole Bean or Grind Level
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Coffee Details
Origin: Peru
Region: Chanchamayo, Apurimac River
Elevation: 1100-1500 meters
Variety: Bourbon, Typical, Caturra
Processing Method: Washed - small holder micro mills; sun dried
Grade: Strictly Hard Bean
Species: Arabica
Certifications: Organic
Roast Level: Medium
Flavor Notes: Winey, complex flavors of spice, apple and cherry; zesty with hint of toffee
Cooperative Information:
CENFROCAFE was founded October 26th 1999 by 11 local farmer associations in the provinces of Jaen and San Ignacio, in the Department of Cajamarca, northern Peru. They were founded on the principles of economic development of its members through legal and sustainable agricultural trade. The CENFROCAFE dedentralized small plot farming is their greatest sustainable strength. As a decentralized organization its members independently manage their family farms and apply the most ecologically sensitive methods to their unique locations. Those practices include mountain contour planting, erosion prevention, organic composting, shade management, water preservation and green space protection. In 2009 their reforestation efforts included the planting of more than 20,000 indigenous trees, and for 2010 their nurseries are preparing 200,000 trees.
The primary Peruvian coffee processing challenge is drying. On average Peruvian coffee is dried in 30-45 days after the harvest, when the coffee finally arrives to centralized mechanical driers on the coast. CENFROCAFE is dedicated to finish drying their coffees at each family farm to a moisture content of 12% within 10 days of harvest. This step is made possible through the ecologically sensitive use of solar dryers and raised beds at each farm. They enforce this protocol by measuring the moisture content of each farmer lot upon delivery to their local warehouses.
CENFROCAFE employs the strictest quality control and selection protocols, cupping every farmer lot produced by their members. They have three internationally recognized Q Graders who head up their coffee cupping labs and provide cupping training to its farmer members.
They are prout to have long term relationships with Fair Trade and Organic Specialty Coffee buyers througout the world. Many of these relationships have naturally evolved into fully transparent Direct Trade sales all done in effort to reward the quality work of their farmers.
Net Weight
12 ounces
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