CHONTALI & COLASAY, NATURAL PROCESSED, CAJAMARCA, PERU

NOTE: We offer the choice of ground coffee, however strongly believe our coffee is best enjoyed freshly ground before brewing. Good coffee grinders can be inexpensive and convenient. 

TASTING NOTES
SUGARPLUM, VANILLA, MALT CHOCOLATE
ORIGIN
PERU
REGION

CAJAMARCA
VARIETY
CATURRA, BOURBON, CATUAI 
ALTITUDE
1,800-1,900 METERS
PROCESS METHOD
NATURAL 

ABOUT

From the lush highlands of Chontali and Colasay in northern Peru comes a coffee that speaks to both tradition and innovation. Grown at elevations of 1,800 to 1,900 meters, this vibrant natural-process lot is the result of deep-rooted generational knowledge, ecological stewardship, and an unwavering commitment to quality.

Crafted by a network of smallholder farmers—many of whom continue the work started by their parents and grandparents—this coffee is produced with sustainability at its core. Harvested cherries are hand-selected at peak ripeness, then carefully laid out on raised drying beds under the mountain sun. Over the course of several weeks, they’re turned regularly to ensure even drying. It’s a slow, deliberate process that not only reduces water use, but also transforms the fruit’s sugars into bold, layered complexity.

The result? A cup that brims with bright acidity, syrupy texture, and lush fruit-forward notes—showcasing all the vibrancy and depth that Cajamarca’s terroir has to offer. This is natural coffee done right: thoughtful, ecological, and intensely flavorful.

Whether you’re already a fan of naturals or just starting to explore their wild side, this one’s a must-try.