A very sweet, full bodied Peruvian coffee, with caramel and green apple like acidity. A versatile coffee great for espresso or filter brews.
Chontalí, in Jaén (Cajamarca), is a high-altitude coffee region where smallholder farmers cultivate plots under two hectares at 1,600–2,000 MASL. Traditional varietals like Caturra, Bourbon, and Typica dominate, with fully washed processing most common alongside small-scale honey and natural experiments.
Coffee is sourced through daily parchment deliveries to Jaén, where each lot is carefully analysed and cupped. Pricing is based on quality, with fast, same-day payments supporting farmers and ensuring transparency. Selected lots are then prepared for milling and export, highlighting the region’s clean, vibrant cup profiles.