Peru Chontali, Café Chonta
Flavor Profile : Almond, Brown Sugar, Smooth
Roast Level : Medium
Process : Washed Process / Sun Dried
Varietal : Caturra, Catuai, Typica, Bourbon, Pache
Small Farms in the Chunchucas River Vally
Chontali is in the forested mountains that ring the Chunchucas river valley. The land surrounding Chontali ranges from 1200 to 2100 masl, and specialty coffee is cultivated at up to 1900 masl. Café Chonta takes its name from the spiny palms that grow prolifically here and shelter many farms. Chontali is mountainous, hilly and wild. The mountains of Chontali are steep, but the slopes become more moderate towards the tops, which allows for the cultivation of coffee. The soil pH is optimal for agriculture, but erosion can be a problem in the steeper areas, and some farmers terrace their land to preserve their soil. Cultivation of coffee started in Chontali in the 1950s, and since then the region has blossomed and production has steadily improved.
After the coffee is manually harvested, it is almost all processed on the farm. Coffee is pulped the day of harvest, and then fermented in special tanks for around 12 hours. The fermentation time varies with the altitude of the farm, and each farmer knows exactly how long to ferment to produce optimal flavors. After the fermentation, coffee is fully washed, then dried in solar driers.The producers who contributed to this lot are Segundo Gregerio Romero Santos, Aladino Delgado Perez, Gabriel Wilfredo Delgado Perez, Idelso Davila Arias, Gloria Yanet Orrego Guevara, Humberto Burga Quispe, Gregario Delgado Perez, Domingo Perez Fernandez, Everildes Silva Alarcon, Naymes Perez Fernandez, Jose Luis Delgado Burga, Orlando Troyes Vargas, and Adan Cabrera Fernandez. These farmers each have an average of 2 to 3 hectares.