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Decaf Valle del Santuario - 12 oz bag

Through 7 years of working with five small communities that make up our exclusive Valle del Santuario project in Northern Peru, this coffee is better than ever. We ship small batches of coffees that taste great – from farms we’re excited about and relationships we're proud of – to the Swiss Water decaffeination plant in Vancouver, Canada, so that our decaf offerings taste fresher. The all-natural, organic decaffeination process results in an extraordinary coffee, decaf or not: sweet chocolate emphasized by a smooth body.


Availability: In stock


Decaf Valle del Santuario

Counter Culture has purchased coffee from the Cajamarca region of northern Peru since 2001, at which time the region had a reputation for producing large volumes of low-quality coffee. In 2006, we tasted coffee from the Cenfrocafe cooperative for the first time and we, along with all of our customers, were immediately hooked by its sweetness, hints of ripe clean fruit, and juicy acidity. We took a major step with Cenfrocafe in 2007 by focusing our attention on a small network of five communities and tasting coffee from each of the 75 families of these communities individually.

This partnership has been our most successful small-scale farmer relationship to date – we've sourced incredible, organic coffee directly from small farmers, delivering premiums for quality, and have built rewarding personal relationships at the same time.

Cooperative's History

Cenfrocafe was founded in 1999 and has grown rapidly ever since, becoming a model for other smaller cooperatives in the surrounding area. Their approximately 2,200 members are part of more than 84 smaller local organizations. In 2007, they became Fair Trade certified, opening themselves up to even wider markets. A unique aspect of Cenfrocafe is their intentional hiring of youth and family members of producers to work within the cooperative.

Many of the farms in the mountains of the region have only been settled and planted for a generation, as opposed to the southern regions of Peru where the agricultural history dates back millennia. Cenfrocafe's members hail from some 30-odd communities around Jaen and smaller towns like San Ignacio, Chirinos, and Tabaconas. In contrast, again, to the southern and central highlands of Peru, most of this region's people are of mestizo descent and speak Spanish as their first and only language.

Explanation of the Name

When deciding what to name this coffee, we knew that we needed to use something that would unite all five of the communities from which we were buying coffee. So in a chaotic meeting of all the members, we voted to name their coffee Valle del Santuario after the national park that abuts these communities' farms.
Additional Information
Additional Information


San Ignacio, Peru
Jaen is a young and fast-growing city which bustles with commercial activity in coffee from the highlands and rice from the lowlands. The five communities that Valle del Santuario comes from include: Alto Ihuamaca, Bajo Ihuamaca, Las Mercedes, Francisco Bolognesi, and Alto Bolognesi.


It is not uncommon for the Coffee Department to use Cenfrocafe as an example of a model relationship and share strategies on how to find partners and create other successes similar to this one. We rely on honest, frequent communication with co-op management like Elmer Peña Silva and Teodomiro Melendres Ojeda, cupping support from Alexander Julca and Rony Perez, as well as on-the-ground support from agronomist Sergio Leodan Fuentes Ramirez. Over the years, we have identified more than 10 producers of microlot-quality coffee, and we have no doubt that we will continue to find and celebrate coffees from individuals all over the co-op's territory.

In addition to the recognition they have received from us, the co-op has dominated the past few years' national coffee competitions, placing multiple coffees in the top 10.


Variety: Bourbon, Pache, and Caturra
Elevation: 1,600 – 2,200 meters
Post-Harvest Process: Washed and dried on producers' farms. Drying is generally done in solar driers on patios or on raised screens. Because of the rainy climate, drying can sometimes take up to a month.
Harvest Time: June – August 2013
Certifications: Certified Organic • Counter Culture Direct Trade Certified • Swiss Water ® Process Decaffeination