In the Chontalí district of Peru, local coffee experts are sharing their knowledge and offering technical support to a new generation of farmers. Together they’re improving the quality of the beans and building a strong tradition of excellence in the cup. Cradled in the remote, steep-walled Chunchuca Valley in Peru’s Northern Highlands—where this coffee flourishes under ideal growing conditions—Chontalí’s rugged terrain and infrastructure can be a challenge to maneuver, often making it difficult to deliver coffee to processing mills.
Well worth the effort, every sip astounds with a distinct lemon-lime acidity. But it’s the collaboration and hard work of dedicated farmers that truly set this coffee apart.
Caturra and Bourbon