Description
Peru
Chontalí
/special espresso
| Country | Peru |
| Region | Jaén, Cajamarca |
| Producer | Small producers |
| Height | 1800 – 2100 meters above sea level |
| Variety | Catuaí and Caturra |
|
Process
|
Washed |
TASTING NOTES
Caramel, honey, plums.
Sweet, juicy acidity; creamy body.
Chontalí, in the province of Jaén (Cajamarca), is a well-known high-altitude coffee-growing region characterized by steep ridges and humid valleys. Production is carried out by small-scale farmers, who typically cultivate less than two hectares at elevations between 1,600 and 2,000 meters above sea level.
Classic varieties such as Caturra, Bourbon, and Típica predominate, with occasional appearances of Pache and Catimor. The washed process is the most common, although some producers are experimenting on a limited basis with honey and natural processes.
The climate follows a tropical wet-dry pattern . Rainfall peaks around March, while the driest period, from May through October, promotes uniform and controlled drying of the coffee.
Chontalí producers deliver small daily batches of parchment coffee to the Falcon warehouse in the city of Jaén. Each delivery undergoes physical analysis and cupping. This model ensures a smooth cash flow for farmers and allows prices to be set strictly based on physical and sensory quality.
