Peru Chontali Washed Yeast Fermentation (2023)
|69 KG BAG
About This Coffee
Our first Peruvian coffee from our 'Project Capture' series, this yeast assisted microlot is sourced from smallholder farmers in Chontali, Jaen district, Northern Peru. These farmers typically cultivated red caturra and catimor at altitudes ranging up to 1,800masl.
To produce this lot, rather than the traditional method of purchasing processed parchment from farmers, we purchased ripe cherry. The selected cherries were then depulped and fermented for 48hrs in fresh water with a starter culture specially designed for coffee processing. During the fermentation period both coffee mass temperature and water temperature are monitored alongside water pH in order to ensure homogenous and consistent fermentation. After this, the coffee is dried in greenhouses on raised African beds.
|Chontali, Jaen, Cajamarca
|Small Holder Farmers
|Washed with yeast assisted controlled fermentation period
|1500m - 1800m
|Catimor, Red Catuai
|PER CA WA SHB MCM G1
|69 KG BAG
|Grain Pro / Ecotact
Chontalí is one of the twelve districts of the province of Jaén. Being in the upper basin of the Huayllabamba river makes it an ideal area for agricultural production. In addition, this region is characterized by having a diverse leafy forests and an extensive variety of orchids, many of which have not been studied in their entirety.
The region of Jaen is a tropical forest that has a warm climate all year round. The city of Jaen, taking the same name as the region, is considered as one of the hottest cities in the country. The hot weather is compensated by frequent and refreshing rains throughout the year but mostly concentrated in the months of December to March. The region has a great potential and several tourist attractions that include protected reserves, archaeological sites, and beautiful natural landscape.
The province of Jaen is crossed by the interior branch of the western Andean Mountain range, popularly known as the "Andes del Chamaya". The outer branch of this mountain range is located to the west of the beautiful Huancabamba River, and the eastern branch of the Andes is located to the east of the Marañon River.
History of Coffee in Peru
In 1897 the Belgian consul in Lima Peru wrote a report that “the coffee of Peru is delicious,” there was every reason to believe he was right. That same year, coffee exports had reached well over 20,000 bags, almost triple the 7,000 bags exported in 1894. But the turn of the century would prove to be a peak for that generation of Peruvian coffee exports. By 1913, exports had dropped back down to 9,000 bags. It would have been difficult to imagine on the eve of WWI that for most of the next 100 years Peru would be numbered among the top 10 coffee producing countries in the world, and even rise to the number 5 spot a few times. Looking back, it's not only easy to understand why, but easy to imagine increasing success in producing specialty coffee as a leading supplier of organic coffee.
- Subregion Chontali, Jaen, Cajamarca
- Producer Type Small Holder Farmers
- Processing Washed
- Processing Description Washed with yeast assisted controlled fermentation period
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Catimor, Red Catuai
- Min Growing Altitude 1500m
- Max Growing Altitude 1800m
- Screen Size 15 Up
- On Sale No
- Top Lot No
- Price Per Kg €9.95
- Status Spot
- Coffee Grade PER CA WA SHB MCM G1
- CTRM Contract Number P8002055-1
- Origin Peru
- Warehouse Vollers Hamburg