PERU CENFROCAFE HONEY | Moderner Espresso & Klassischer Filterkaffee | Single Origin

This honey-processed coffee is our current favorite espresso. 
With plenty of sweetness and enchanting creaminess, it’s a real treat as espresso or as filter coffee with milk! 

It comes from the Cenfrocafe cooperative in northern Peru, near the border with Ecuador, one of the country’s best coffee-growing regions. Honey processing is a relatively new method for the cooperative, but these coffees are nothing to hide—their flavor is excellent.

What does honey mean?
After harvest, the cherries are sorted in a water tank and the fruit is removed right away. Some of the fruit is left on the coffee seeds, and these “sticky” seeds are dried on tarps on the ground in the sun or on raised drying beds in the shade, where they undergo aerobic fermentation, depending on the initial conditions and weather. Drying the seeds with the fruit on requires a lot of manual work, as they need to be turned regularly to prevent unwanted fermentation and rotting. At the same time, fermenting with the fruit on adds sweetness and body. Feel free to compare it with our Peru Filter Microlot—the difference from washed coffee is striking. But both have their own appeal :)

The CENFROCAFE cooperative consists of around 3,000 farmers who grow their coffee in the city of Jaén. In this region bordering Ecuador, CENFROCAFE plays a strong role in the small-farmer community and promotes specialty coffee cultivation within the cooperative. Cenfrocafe is known for its high quality and has been growing excellent organic coffee for a long time. The cooperative supports farmers with knowledge about quality and adapting to climate change.

COCOA, MACADAMIA, LIGHT FRUIT, SUGARCANE, MILD ACIDITY, CREAMY
Roast level: ●●●○○○
Fruitiness: ●●●○○○
100% Arabica
Processing: Honey
Hand-picked and sorted
Growing altitude: 1,700 m
Varieties: Caturra, Bourbon, Typica
High quality: 85 points SCA Score
Origin: Peru, Jaén, Huabal & St. Ignatio, Cooperative: Cenfrocafe