PERU CAFÉ FEMENINO

Café Femenino was launched in 2004 by 464 women coffee producers in Peru, Café Femenino was built to level the playing field in the coffee trade. What started as a bold idea is now a global movement spanning nine countries and supporting thousands of women farmers. In their own words, they’ve created "a never-before-existing market for exclusively women-produced coffee"—using it as a tool for social change and empowerment in some of the world’s most marginalized farming communities.

Region

This particular coffee comes from 800 women farmers, members of six associations within the CECANOR Co-Operative. With so many producers involved, the varietal mix is wide: Bourbon, Catuai, Catimor, Typica—and rarer types like Gran Colombia and Villa Sarchi. Villa Sarchi, a natural mutation of Bourbon discovered in Costa Rica, thrives under shade and at high altitude, making it a perfect fit for this region.

Process Info

Fully washed and sun dried

Espresso:
Ratio 1:2. 18g of dry coffee, 36g of espresso. Brew time 28 - 32 seconds. Adjust grind size as appropriate to achieve correct extraction.

Drip/Pour Over:
Ratio 1:16. Good starter pouring recipe is a 30g bloom to wet grounds, pour up to 150g, then when it is half drained pour again to 220g, with a final small pour of 20g. Water temperature 88-96 degrees

French Press:
60g of course ground coffee to 1 litre of water, brew 4 to 5 minutes.

Cold Brew:
1:8 to 1:10 (e.g., 100g coffee to 800g water).

Aeropress:
1:6 to 1:12, depending on desired strength.