PERU, Chontali, Jaen, Cajamarca

Producer: Aladino Delgado Perez. 

Growing altitude: 1850-2000m above sea level.

Botanical variety: Typica, Bourbon, Caturra.

Process: Washed.

Tasting notes: Chocolate, hazelnut, orange blossom, candy apple flavours.

Roast date: 8 August, 2025

Chontalí is a coffee from the Chontalí region in Peru, and it is known for its high-quality washed (or wet) processing method. Chontalí is a community coffee obtained from a small group of farmers lead by Aladino Perez and his wife Rosa.

The producer families of this valley own small coffee farms of approximately 1.5 hectares of size. Most of these producers raise livestock and plant passion fruit and other fruits to generate additional sources of income.

Chontali is a district in the Province of Jaén, located in the Cajamarca region of northern Peru. Geographically, it borders areas of the Peruvian Amazon and features a combination of valleys and mountainous zones, creating multiple microclimates ideal for agriculture. Over the past few years, there has been a renewed focus on Chontali’s coffee-growing potential, as local producers have begun to leverage these varied conditions to cultivate high-quality beans.

Farms in this region are generally found at altitudes between 1,750 and 2,000 meters above sea level. Warm days and cool nights in these highlands slow the bean maturation process, allowing complex flavours to develop. Most of Chontali’s coffee growers operate small-scale farms, specializing in arabica varieties such as Caturra, Bourbon, and Catuaí. They emphasize careful post-harvest techniques—like wet milling and sun-drying on raised beds—to preserve and highlight each coffee’s distinctive flavour notes and aromas.

Coffee remains the principal economic driver for many households, and producers are increasingly attentive to quality control and the importance of traceability. This heightened focus has positioned Chontali as an emerging source of specialty coffees, celebrated for their nuanced profiles and consistent production standards.

Our partner exporter Cultivar began working in Chontali in 2019 and 2020 with a handful of pioneer farmers, including Aladino Delgado in the district itself and Ezequiel Guevara in the Miraflores area. Over time, additional family members of both Aladino and Ezequiel joined the effort, along with new producers from across the district. This year, more production zones are coming on board, further expanding Chontali’s coffee network.

Through personalized visits and trainings, Cultivar provide guidance on cultivation, production, and coffee management—both before and after harvest. These hands-on efforts help ensure high productivity while safeguarding the quality of the beans. Chontali’s natural advantages—its altitude and diverse microclimates—allow older coffee varieties to thrive and give rise to new, promising ones. 

As planting methods advance and post-harvest practices improve, Chontali’s reputation for specialty coffee continues to grow on both the national and international stages, marking it as a district to watch for exceptional, distinctive coffees.

Chontalí coffee specifically has a reputation for its well-balanced flavour profile, often featuring notes of citrus, floral tones, and a clean muted acidity. It is commonly grown at higher altitudes, which contributes to its distinctive flavour characteristics.