Together with Cedros Cooperative, this wonderful micro-lot was presented to us by Jhon Disler Núñez Cerna – and we really loved the complexity and intensity of his coffee.

His farm, Gallito de la Roca, is located at 1780 masl, and consists of 3ha of planted coffee. The varieties he grows are yellow caturra, as well as yellow and red bourbon.

As a young farmer, Mr. Núñez is committed to producing high-quality coffee, while implementing the most effective coffee farming practices that bring out the best from his coffee beans. He feels grateful to be part of the cooperative, as he can receive great technical advice, which has a significant impact on the cup quality.

The Cooperativa de Servicios Múltiples Cedros Café (Cedros) was established on May 10th, 2013, in the Cajamarca Region of Northern Peru. Comprising around 300 members, this cooperative was created with the aim of fostering greater representation and participation among its members. It provides enhanced access to public and private funding, and actively engages in developing niche markets, contributing to the coffee social movement both nationally and internationally.

Cedros Café operates within a diverse area, spanning the province of San Ignacio in the districts of Tabacones and La Coipa, as well as the province of Jaen in the districts of Bellavista, Colasay, Huabal, Las Parias, and San Jose del Alto. The cooperative plays a pivotal role in connecting local farmers and families.

Harvest & post harvest

The cooperative’s members cultivate a range of coffee varieties such as Caturra, Pache, Catuai, Typica, Bourbon, and Catimor.

Picking is measured in “Lata” (buckets), where 1 lata equals 13.5 kg of cherries. A quintal of greens (46 kg) is equivalent to 20 latas but is measured in parchment quintals, indicating enough parchment for 46 kg of greens after milling (55.2 kg of parchment). Farms typically yield 15-18 quintales of greens per hectare, with well-managed farms doubling these volumes. The program underscores the importance of investing in communities for a sustainable and consistent coffee supply.

Their coffee is processed with fermentation times ranging from 15 to 48 hours, dried for 12 to 25 days, and thrives at altitudes between 1550 and 2020 masl. Cedros Café, with its commitment to quality and community, is a valuable contributor to the coffee landscape in the region.

Incentivising Quality

Cedros Café actively encourages and supports its members by offering premiums based on cup quality, providing essential farm infrastructure such as solar dryers, and implementing advanced post-harvest processing equipment like pulpers and fermentation tanks. The cooperative is dedicated to enhancing cup quality through various initiatives, all complemented by hands-on training.

To ensure the transparency of pricing, premiums, reimbursements, and other forms of support provided to its associates, Cedros facilitates agreements through a democratic and transparent general assembly among its members. Distribution of benefits is collectively approved and subsequently allocated according to the consensus.

Jorge Carrillo Enrriquez, the cooperative’s manager, is deeply involved in overseeing all aspects of operations. The administration team seamlessly integrates administrative and operational functions, featuring dedicated teams for accounting and quality control, each comprising two individuals. The Quality Control (QC) department conducts both physical and sensory assessments to ensure traceability and uphold product quality standards. Additionally, a field team of three technicians/agronomists is responsible for on-site operations.