Orchard Bloom from Peru Chontali bursts with sweet apple, buttery fudge and soft warmth to stir deep thought!
Varieties: Catuai, Caturra, Pache
Process: Washed
Altitude: 1600-2100 masl
Cup Score: 84.5
Tasting Notes: Cocoa butter, carob syrup, buttery fudge, Gala apple, smooth and sweet, crisp finish
About The Region:
“Chontalí (Jaén, Cajamarca) is a highland coffee district of steep ridges and humid valleys, with many smallholder communities typically farming under two hectares between roughly 1,600 and 2,000 m.a.s.l. Classic varieties—Caturra, Bourbon, and Typica (with some Pache and Catimor mixed in)—predominate, and fully washed processing is most common, alongside limited honey and natural experimentation. The broader Jaén area follows a tropical wet–dry rhythm: rains generally peak around March, while a drier window from about May to October (often driest in late July–September) favours even drying.”
Orchard Bloom from Peru Chontali bursts with sweet apple, buttery fudge and soft warmth to stir deep thought!
Varieties: Catuai, Caturra, Pache
Process: Washed
Altitude: 1600-2100 masl
Cup Score: 84.5
Tasting Notes: Cocoa butter, carob syrup, buttery fudge, Gala apple, smooth and sweet, crisp finish
About The Region:
“Chontalí (Jaén, Cajamarca) is a highland coffee district of steep ridges and humid valleys, with many smallholder communities typically farming under two hectares between roughly 1,600 and 2,000 m.a.s.l. Classic varieties—Caturra, Bourbon, and Typica (with some Pache and Catimor mixed in)—predominate, and fully washed processing is most common, alongside limited honey and natural experimentation. The broader Jaén area follows a tropical wet–dry rhythm: rains generally peak around March, while a drier window from about May to October (often driest in late July–September) favours even drying.”
