A Hilly and Wild Land 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. Smallholders cultivate an average of 2 to 3 hectares of land and produce coffees with good body, strong acidity, citric flavor and a characteristic lemon aroma. Download Fact Sheet
Peru has a rich agricultural history. The earliest evidence of human presence dates to 9,000 BC, and it is believed that squash, peanuts and cotton were domesticated between 10,000 and 6,000 years ago in the region. The Incas built terraces into the steep mountainsides to prevent soil erosion, and several indigenous groups built aqueducts and other irrigation systems throughout the country.
Moderate Slopes Atop Steep Mountains 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.
A Blossoming Coffee Region Cultivation of coffee started in Chontali in the 1950s. Since then the region has blossomed and production has steadily improved. The farmers of the region each have an average of 2 to 3 hectares, harvesting their ripe cherries in the months between June and October.
Processed on the Farm 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.

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Improving Profitability
We've been partnering with farmers in Chontali since 2010, providing technical advice about both coffee cultivation and post harvest work. We work with farmers to help them improve productivity and product quality so they can generate positive returns.
Sundays in Town
The inhabitants of Chontali are primarily from the Andes Mountains. When they settled the region they brought their agricultural customs to with them, establishing the farming economy. Farmers and villagers are usually from rural areas, and travel to the district capital on Sundays to sell their products and buy their weekly supplies.
Café Chonta Translation: Café Chonta takes its name from a prolific local spiny palm A beautiful lemon flavor and aroma, with strong acidity. Bright flavors and good body make this a very special bean.
  • Flavor Citrus
  • Body Good body
  • Acidity Strong acidity
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: Peru Type Genuine Origin
  • Producer: Carefully selected farms from the Chontali community
  • Variety: Mostly Bourbon, Caturra, Pache, Catimor
  • Processing: Fully washed, natural fermentation, sun dried
  • Altitude: 1,200 to 1,900 meters ASL
  • Harvest: June through October
  • Packing: 65lb box  What’s this?
Continue your exploration of Peru: Santo Domingo de la Capilla Satipo