Chulada
PERU & COLOMBIA BLEND | MEDIUM -LIGHT ROAST
WHOLE BEAN
When Peru and Colombia have a party, you want to be on that guest list as the blending of this natural & washed process is disco! The cup starts out your journey with sweet molasses with some date syrup moving into stone fruit with a kiss of mango & chirimoya, and finishing with a sharp passion fruit acidity. We love this as a pour over, french press, drip, espresso or milk drink (as you see, our crew is divided). At the end of the day, you can't go wrong with Chulada!
RECOMMENDED BREW METHOD
French Press - 1:15 | 4 minute steep | 1000-1200 µm
Pour Over / Drip - 1:16 | 4:6 Method 4 minute | 800 - 950 µm
Espresso - 1:2.5 | 9 bar | 30 seconds | 250 - 350µm
63 Agtron Gourmet
VARIETAL |
Pink Bourbon, Bourbon, Caturra, Pache & Typica |
PROCESS |
Natural & Washed Process |
REGION |
Chontali, Jaen, Cajamarca PERU & Huila COL |
GROWER |
Arley Vargas & Alexander Vargas Osorio GUAT & Various Small Farms in PER |
ALTITUDE |
1500-2000 masl |
LOT INFO
Beginning our journey in Colombia, the farm name La Piragua comes from a local name for a boat - the idea is that they are casting off and navigating the world of coffee with a sense of adventure and openness to learning!
Alexander Vargas told us that things have been difficult because the younger generations have been leaving coffee. He’s brought his young son Arley into the family business, and Arley has not only participated, he’s made his mark. They have equipment to carefully track fermentations, all plotted in an Excel sheet, and they make tiny changes that result in delightful flavors. , Every day, Alexander wakes up with a deep love for his work. Coffee farming is not just his profession but his passion. They use both washed and natural processes to offer coffees with a variety of exciting profiles, however, this natural lot was a beautiful surprise.
Every process, every coffee bean, represents an opportunity to improve and exceed expectations. For him, being a coffee grower is a vocation that fills him with pride and satisfaction, and it shows in spades in the cup!
TRAVELING EAST TO PERU
The Chontali mountain range forms a ring around the Chunchucas river valley in Cajamarca. The steep, forested slopes level out the closer you get to their peaks, at 1100 to 2100masl, making coffee farming possible up there in the fertile, loamy soil. Since the 1950s, when coffee cultivation first began in Chontali, the region has blossomed with steady improvement, and coffee now grows across 2,700 hectares. Most of the farmers in Chontali are smallholders, with around 2-4 hectares of land each.
This relationship coffee comes from a small group of farmers. The coffee was fully washed to create a representation of the local terroir.
Peru is the world’s 5th largest producer of Arabica coffee and it is gaining in popularity. The thin air, soaring altitudes, and fertile soil throughout Peru come together to form a breathtaking environment where coffee thrives. But sharing a border with the largest coffee-producing nation in the world is not easy. While Brazil’s efficiency and price points are unmatched, Peru finds its footing in differentiation and variety, making every harvest something to look forward to.
Nearly all of the coffee growing in Peru is Arabica. Over 70% of the production volume is the Typica variety, one of the first plants to be taken from Ethiopia for foreign cultivation. Caturra, a natural mutation of the Bourbon variety with smaller, dwarf tree sizes, makes up 20%, and other varieties like Catimor and Pache make up the last 10% of common Peru green coffee varietals.
