Our tasting notes: Toffee, Creamy, Chocolate & A Mild Acidity
Central Café y Cacao del Perú is a non-governmental organization founded on 27th January 2003 with 25 small producers from Barro Negro Village, district of La Coipa.
Small producers were accepted as members of the association, and now they are 500 in total. They are certified as organic and Fairtrade.
Within our primary purposes, we have: Work hand in hand with the producer in improving the quality of coffee, giving specialized technical advice to meet the quality standards of our customers.
Work with social responsibility and inclusion associated with the protection of the environment.
Each producer finishes harvesting the ripe cherry at 5 pm, and then the cherries are washed, the floating cherries are separated. They are de-pulped and fermented in tanks. The fermentation takes place between 30-36 hours, and then they are washed three times to ensure that there is no presence of mucilage in the coffee, once washed the coffee is placed on trays in African beds for 20-25 days.