Bolivia FTO Cenaproc Cooperative

The cup has almond roast notes, pear, tamarind, balance and sweet, syrupy mouthfeel. Malty notes in the lighter roasts with Dutch cocoa as well, very approachable. City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region South America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Mar 27 2012
Lot size 50bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Cultivar Detail Typica
Grade SHG
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City to Full City roast. Lighter roasts have more
Weight 1 LB
CENAPROC is another long acronym, which stands for Central Asociados de Productores de Caf©. It is situated in the Caranavi region of southwest Bolivia. It was founded in 1992 and now has 171 members farming coffee oin 1,185 hectares of land that is primarily forested. Three colonies formed the original cooperative: Nueva Llusta, Nueva Cannan, and Libertador. Since then an additional five colonies (or small groups of growers) have joined CENAPROC. Each colony is independently run, but depends on CENAPROC for larger-scale coordination and commercialization of their coffee. Cenaproc. They now process and dry their coffee before it is transported over the Andes to La Paz and onto ships in the ports of Peru. This has significantly improved the quality of the beans because they are already dry and don_‹_t run as much risk of turning moldy during the long journey. Cenaproc lots have won several Bolivian cupping competitions and regularly place in the highest rankings of other competitive events.
The dry fragrance has pecan, maple syrup and cacao, all in very nice proportion. Adding hot water, spiced ginger cookie and baked apple and Brazil nut. The cup has almond roast notes, with pear and tamarind fruited notes. It's a balanced and sweet coffee, not outlandish, but with a syrupy mouthfeel. There is malty notes in the lighter roasts with Dutch cocoa as well. The cup has brightness, but retains balance too, making it a flavor profile with broad appeal. We tried it as SO Espresso but felt it might be better as a 25% blend component than a straight shot.