History & Origins
CENFROCAFE was founded in 1999 with 220 small-scale coffee farmers organized into eleven community-based associations. The cooperative’s full name, “Central Fronteriza del Norte de Cafetaleros,” translates to “coffee farmer’s central northern border” and reflects its strategic location in northern Peru near the Ecuadorian frontier. It has since expanded dramatically to include over 3,000 farmer members across twelve districts within the lush Cajamarca region.
The average farm size of a member is 4-10 hectares, and the area has only been developed in the last 30 years.
CENFROCAFE emerged as one of the leaders in creating a cooperative alliance with like-minded associations in the greater Cajamarca region to provide important technical and marketing services to thousands of small-scale farmers in Northern Peru. The cooperative’s growth trajectory speaks to its effectiveness: since 2005, one importer alone has purchased more than 2 million pounds directly from the cooperative.
The stability of the membership of this co-op even in volatile markets is a testament to their service to the growers.
From technical assistance and quality control workshops for their farmers, to economic and leadership training for the young people in their rural communities, CENFROCAFE works not only to support the commercial endeavors of its members but also to facilitate the development of their communities as a whole.
Terroir & Growing Conditions
This coffee originates from Peru’s Jaén Province in the Cajamarca region, located in the northern highlands, grown in a rugged landscape shaped by the Huancabamba-Chamaya river system, which defines the region’s distinct topography.
CENFROCAFE operates across San Ignacio, Jaén, and Cajamarca, with elevations reaching 1,600 meters above sea level. However, the cooperative’s farms span a broader elevation range of 1,700-2,400 meters.
The region’s mountainous terrain creates ideal conditions for arabica cultivation. Most coffee is grown at altitudes between 1000 and 2000 meters above sea level under agroforestry systems that support biodiversity and soil conservation.
In 2013, when coffee leaf rust was ravaging other parts of Peru, this area resisted due to tree health and sound pruning practices. The Cajamarca region’s unique microclimate and elevation contribute to the development of dense, high-quality beans.
Coffee is carefully dried in parabolic driers due to wet conditions during picking season, as Cajamarca’s coffee harvesting season in years past was mainly dry, allowing farmers to lay their coffee beans out to slowly and evenly dry under the hot sun. However, climate change and seasonal weather patterns have become less consistent, making it difficult for cooperatives to project how much coffee they will have to sell.
Processing & Production
CENFROCAFE employs the washed processing method , which is the predominant post-harvest system, typically occurring on-farm or in small centralized facilities and including de-pulping, fermentation (12–24 hours), washing, and sun-drying.
The cooperative built its operations around cupping and sound lot separation and preparation, with cuppers among the first to get Q-certified in Peru while maintaining the discipline and art of cupping over the years.
The farmers use organic compost and Guano de Isla as well as other organic fertilizers—bird guano mined from an island off the coast that serves as a strong organic fertilizer which adds micronutrients and promotes tree health.
Pruning is methodical and farmers avoid overproduction.
On average, CENFROCAFE producers yield 20 quintales (100-pound sacks of parchment) of organic coffee per hectare and often show in the top finalists in national and international quality competitions.
The cooperative selects lots from 1400-1800 meters which score 85+ for the APU coffee and those that score 82-83 from 1200-1800 meters for Chasqui.
Drying is so well done that these coffees taste very similar even 11 months after harvest due to a lack of aldehydes from incomplete or inconsistent drying.
Farmers are paid premiums for each level of quality they achieve.
Cup Profile & Tasting Notes
CENFROCAFE coffees present a clean cup with floral and citrus overtones, featured nicely within a nutty almond-and-caramel sweetness, with hints of stone fruit as well.
The flavor profile includes cocoa, plum, and toasted nut characteristics.
As a light roast Arabica coffee from the Cajamarca region, it showcases notes of nuts and toffee.
The coffees exhibit hints of honey, papaya, and milk chocolate complimented by a soft citric acidity.
Additional tasting notes include hazelnuts, toffee, and prunes. The combination of high-altitude cultivation and meticulous processing creates a balanced cup with moderate body and bright acidity typical of washed Central and South American coffees.
What is most impressive is the long-term stability of these coffees. This consistency in cup quality, combined with the cooperative’s commitment to organic and sustainable practices, has established CENFROCAFE as a reliable source for specialty-grade Peruvian coffee. The cooperative has no shortage of skilled farmers who cup their coffees with a keen eye for quality, with their ability to select and blend together the best offerings unsurpassed in the region.