TRADITIONAL
Nº 333 Peru Cenfrocafe Coop Washed
Country: Peru
Process: Washed
Grown / Region: Jaen, Cajamarca, San Ignacio
Altitude: 1,000-1,900 masl
Varietals: Bourbon, Typica, Caturra
Producers: 3,000 smallholders
Tasting Notes: Toffee, Biscuit, Dark Chocolate
Roast Level: Dark 5/5
Farm Notes:The co-op also helps its members gain a much wider reach within the market, giving them significantly more power than they would have alone. The results of this partnership and the resulting improvement in quality have seen some members break into the finalist spots in national and international competitions.
Anselmo Huaman Moreto, President of Cenfrocafe’s Board of Directors, explained:
“A huge difference in our lives is that now our children can actually go to school, our coffee is being recognized in the market for the quality we produce, we are receiving a fair price for our efforts, and our members can be proud again to be farmers.”
Producers de-pulp, wash, and dry coffees at home—on raised beds in solar greenhouses, and when space becomes scarce, in attics, garage lofts, or even on screens in the eaves of their homes—before delivering the coffee as parchment to the cooperative’s mill. In cases where coffee is delivered with more than 12 percent humidity, it is further dried on patios.
About 3,000 farming families belong to the Central Fronteriza de Cafetaleros (Cenfrocafe) cooperative, which provides training, financing, and agronomy support to boost quality, yields, and income. The classic flavour profile that comes out of this region is a nice clean, balanced cup with a mild acidity and body. Think creamy cocoa, brown sugar & Blackberry. Farmers process and dry their coffee at home before delivering it to the cooperative’s mill for the final stages before export.
DISCOVERY
Nº 332 Ethiopia Daniso Horsa Natural
Country: Ethiopia
Process: Natural
Grown / Region: Sidama
Altitude: 2226 masl
Varietals: 74158 Heirloom
Producers: Daniso Horsa
Tasting Notes: Baked Peach, Black Tea, Candied Lime
Roast Level: Medium 3/5
Farm Notes:
Getting to Damo is its own adventure. The road winds through forests where sunlight flickers between trees, and the air hums with life: kids playing ping pong under acacia shade, the sizzle of goat roasting, and the warm aroma of berberi spices mingling with the scent of freshly turned earth. It’s here, among this rich culture and natural beauty, that Daniso’s coffee begins its story.
But behind the postcard-perfect views is dedication and hard work. Every cherry is handpicked at peak ripeness, often in multiple passes through the same trees. It’s slow, careful work — and it shows in the cup.
From Shantawene to Bombe, Daniso’s coffees are known for their intensity, sweetness, and incredible clarity. This coffee using the 74158 Ethiopian heirloom varietal developed by the JARC (Jimma Agricultural Research Center) for its high yield and its resistance to coffee berry disease. Grown in a high-elevation valley where dense, small-bean varieties thrive providing a flavour profile of complex fruity, floral notes.
This is coffee with a story. One of place, passion, and the pursuit of perfection, cup after cup.
In the lush highlands of Sidama, Ethiopia, producer Daniso Horsa grows heirloom coffee varietals. Handpicked at peak ripeness, his high-elevation coffees reflect both the dedication to quality and the reputation of Ethiopian coffee itself. The taste profile has remarkable sweetness, clarity, and complex fruity-floral notes. The coffee has been roasted to highlight these distinct flavours, whilst caramelising enough of the natural sugars to produce a soluble and accessible brew.
