Café Chonta comes from thirteen farms in the Chontali Mountains of northwestern Peru, where slopes at high elevations are moderate enough to encourage efficient coffee cultivation. Upon harvest, the producers contributing to this lot handle most of the subsequent processing on their own farms – pulping, fermenting, washing, and drying their coffees before they are mixed with others. Because of this, the small individual lots that eventually comprise the larger “macro” lot have all undergone a process tailored to their own unique conditions, optimizing fermentation and sugar development across altitudes ranging from 1,200 to 1,900 meters above sea level. In the cup, we find this to yield a remarkably clean and balanced flavor profile.
Harvested in the fall, Café Chonta makes its way north in the early winter, becoming a wonderful addition to our lineup throughout the spring. On its own, we love it for being mellow and comforting, and when blended with the Guatemalan Dos Socios in Citizen, we think it makes for a beautiful and chocolatey espresso.