Caturra and Catuai // Red Honey Process
Notes of Honey, Fig, and Molasses
After a few roast profile tests, we were able to balance nuanced flavors with these beans' strong character. Traces of toffee followed by a hint of lemon zest acidity struck us when cupping them. Definitely a sound option for those looking for a South American brew with distinguishing flavors.
The Story Behind the Perfect Cup:
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 while also keeping plants healthy. CENFROCAFE produces about 120,000 quintales (1 quintal = 100 lbs) of coffee per year, being one of the leading cooperatives in the country by volume. Beginning in 2013 they started offering microlots - this one is one of them. 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 ...
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