Notes: Pleasant acidity with creamy body. Notes of cocoa, candied lemon and caramel.

Region: Chonta - Chontali, Chunchucas Valley

Genetic Varieties: Caturra, Catuai, Typica, Bourbon, Pache

Processing: Washed

Altitude: 1300-1800

Chontali is in the forested mountains that ring the Chunchucas river valley. The land surrounding Chontali ranges from 1,200 to 2,100 meters ASL, and specialty coffee is cultivated at up to 1,900 meters ASL. Café Chonta takes its name from the spiny palms that grow prolifically here and shelter many farms. 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 steeper areas, and some farmers terrace their land to preserve their soil. Chontali is mountainous, hilly and wild. Toward the tops of the mountains, slopes are moderate, allowing for the cultivation of coffee. Cultivation of coffee started in Chontali in the 1950s, and since then the region has blossomed and production has steadily improved. 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, harvesting their ripe cherries in the months between June and October.

- from Genuine Origin Coffee Project