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Altitude: 3,937-4,593 feet
Varietals: Typica, Caturra, and Bourbon
Production Method: Fully washed, then sun-dried on patios
Medium-bodied with complex flavor layers of milk chocolate, mild lemon and honey.
Coffee came to Peru in the mid 1700s and was most likely introduced by Dutch immigrants. The Dutch brought the Typica variety which still dominates especially amongst the older farms and micro-farms. The first coffee plantings were in Chinchao, Huanuco in Selva Central and disseminated from there to the Northern (Cajamarca) and Southern (Cusco and Puno) regions of the country.
CENFROCAFE is one of the strongest cooperatives in Peru, both in terms of volume and quality. They have programs in place to increase production through organic fertilization also keeping plants healthy which is extremely helpful during coffee leaf rust outbreaks. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year being one of the leading cooperatives in the country in volume. The average production per hectare is about 22 quintales which is high for organic production around the world.
To read more about organic coffee and why it's important, click here.
To learn about how Fair Trade works, click here.
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