Description
Peru
Chontalí
/special espresso
| Country | PeruRica |
| Region | Jaén, Cajamarca |
| Producer | Small producers |
| Height | 1800 – 2100 meters above sea level |
| Variety | Catuaí and Caturra |
|
Process
|
Washed |
Cupping NOTES
Caramel, honey, plums.
Sweet and juicy acidity, creamy body.
Chontalí, in the province of Jaén (Cajamarca), is a renowned high-altitude coffee-growing area characterized by rugged ridges and humid valleys. Production is in the hands of small farmers, who typically cultivate less than two hectares at altitudes between 1,600 and 2,000 meters above sea level.
Classic varieties such as Caturra, Bourbon, and Typica predominate, with occasional appearances of Pache and Catimor. The Washed process is the most common, although some producers experiment to a limited extent with honey and natural processes.
The climate follows a humid-dry tropical pattern . Rainfall peaks around March, while the driest period, between May and October, favors uniform and controlled drying of the coffee.
Producers in Chontalí deliver small daily batches of parchment coffee to Falcon's warehouse in the city of Jaén. Each delivery undergoes physical analysis and Cupping. This model guarantees a smooth cash flow for farmers and allows prices to be set strictly based on physical and sensory quality.
