After productive farm visits and meetings with Wilson Santos and the Brillante Perla Andina association on day 3, we headed down to Jaen to taste some of this years crop (including Wilson’s lot) and spend some time with the Cenfrocafe quality control team.
Upon tasting our larger Huabal lots and Wilson’s microlot, we could not be more excited about what’s happening in the world of Peruvian coffee. In multiple waves of cuppings we were tasting an unexpected frequency of coffees with fruit notes and pronounced acidity. Combine those refined characteristics with Peru’s trademark subtle chocolate base and you’ve got some stellar coffees.
Check out the photos from the Cenfrocafe cupping lab & Norandino dry mill.
