Los Chamacos
PERU | MEDIUM ROAST
WHOLE BEAN
This medium-light roast comes out of the gate with a beautiful earthy sweetness boasting notes of date syrup, into milk chocolate & nougat then finishing with lambert cherries and a hint of blueberries and red apples. We love this coffee in a French Press, as well as a bigger bodied pour over.
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 |
Bourbon, Caturra, Pache & Typica |
PROCESS |
Washed |
REGION |
Chontali, Jaen, Cajamarca |
GROWER |
Various Small Farms |
ALTITUDE |
1100-2000 masl |
LOT INFO
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.
