Cenfrocafe is a cooperative that began in 1999 in an undeveloped area of Peru. It now has 2400 members, all of whom operate fairly small farms (10-25 acres). Quality is the lifeblood of the coop. As such, Cenfro has always had cupping at the core of its operations: tasting the coffee to inform their decisions at the farm. They have also maintained a commitment to organic practices. They get natural fertilizer in the form of Guano de Isla, bird droppings from from an island off the coast that are rich in essential nutrients. As a result of their practices, their trees are very hardy and resistant to diseases that have wiped out production in other parts of the country. It’s one thing for an individual farmer to make the decision to grow organic, but the benefits are realized to a much greater degree when their neighbors also make the choice. It takes a lot of discipline for such a large community of growers to continue making this commitment.
When we first tried this coffee, we were looking for a bold, chocolatey profile that would work in our espresso blend and also as a full-bodied and bracing single origin. At first sip, we knew we’d hit the mark with Cenfrocafe. It’s got a delicious dark chocolate profile and a low perceived acidity. It’s going to pair excellently with rich, sweet foods like pie.
Peru Cajamarca Facts
Cold Brew, Drip Machine, Espresso, French Press, Pour Over, Chemex
Bold & Take No Prisoners, Above Average Cuppa Joe, Around The Coffee World, Texas Grand Tour, Single Forever