Roasted on Social’s darker profile, the Peru used for this coffee offers a more traditional and balanced cup, providing the drinker with a smokey taste. This coffee is from Cenfrocafe Cooperative
The organic and sustainable practices at Cenfrocafe co-operative are a key part of the success of the co-op and its growers. Established in 1999 with 11 Associations and 2200 grower members, Cenfrocafe is a co-operative with 2400 members. The average farm size of a member is 4-10 hectares and the area has only been developed in the last 30 years.
The farmers use organic compost and Guano de Isla as well as other organic fertilizers. This is bird guano mined from an island off the coast. It is strong organic fertilizer which adds micronutrients and promotes tree health. Pruning is methodical and farmers avoid overproduction. In 2013, when rust was ravaging other parts of Peru, this area resisted due to tree health and sound pruning practices. Coffee is carefully dried in parabolic driers due to wet conditions during picking season. What is most impressive is the long-term stability of these coffees. Drying is so well done that these coffees taste very similar even 11 months after harvest due to a lack of aldehydes from incomplete or inconsistent drying.
Farmers are paid premiums for each level of quality they achieve. Cenfrocafe co-operative built its operations around cupping and sound lot separation and preparation. Their cuppers were among the first to get Q-certified in Peru, but more importantly maintained the discipline and art of cupping over the years. They select lots from 1400-1800 meters which score 85+ for the APU coffee. The stability of the membership of this co-op even in volatile markets is a testament to their service to the growers. We are proud to be long-term partners with Cenfrocafe and its member producers.