Peru - Chontali
Peru - Chontali
So silky, it practically winks at you
Meet Peru Chontali: the coffee equivalent of a charming overachiever who somehow manages to be sweet, smooth, and a little bit fancy without making a fuss about it.
It’s the kind of coffee that makes you say, “Oh wow,” and then immediately go back for another sip just to check you weren’t imagining it.
What does it taste like? • Cocao • fudge • carob • apple
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Grown high in the Peruvian mountains and roasted lovingly by the flock, Chontali is here to brighten your mornings, impress your taste buds, and gently remind you that life is better when your coffee behaves this deliciously
This cup brings carob syrup richness, fudgy comfort, a crisp apple sparkle, and a cocoa‑butter finish so silky it practically winks at you.
From our flock to your mug, it's a coffee that simply shines
Medium roast
Medium roast
All our beans are medium roasted to preserve their natural character and avoid the bitterness of over-roasting
The coffee
- Cup score: 84.5
- Varietal: Catuai, Caturra, Pache
- Process: Washed
- Altitude (masl): 1600 - 2100
Meet the farmer
Falcon Coffees Peru (FCP) was established in 2019 to work directly with farmers in the northern producing region and was among the first exporters to pay quality-differentiated prices at the farm gate. In 2022 we added exports via producer cooperatives to give buyers more reliable access to third-party certified coffees.
Falcon now operate two northern warehouses—Jaén and Moyobamba—with a 20+ person team sourcing and exporting coffee from over 500 farmers and eight cooperatives, while our sustainability team runs farmer training and productivity work alongside sourcing. In speciality sourcing, we identify interested farmers, run on-farm baseline surveys captured digitally via a Copera-built app, provide training workshops, and offer ongoing agronomy support.
We commit to buy from programme farmers and pay premiums over the local price according to delivered cup quality. When working with cooperatives, we conduct pre-harvest due diligence and cupping calibration, approve samples before delivery and at roughly every 50-bag tranche, directly monitor milling, analyse and cup processed-lot samples, and typically ship within five days of milling. Most cooperatives are within two hours of our Jaén or Moyobamba offices, enabling quick troubleshooting.
Farm / Region
Chontalí (Jaén, Cajamarca) is a highland coffee district of steep ridges and humid valleys, with many smallholder communities typically farming under two hectares between roughly 1,600 and 2,000 m.a.s.l. Classic varieties—Caturra, Bourbon, and Typica (with some Pache and Catimor mixed in)—predominate, and fully washed processing is most common, alongside limited honey and natural experimentation.
The broader Jaén area follows a tropical wet–dry rhythm: rains generally peak around March, while a drier window from about May to October (often driest in late July–September) favours even drying.
The process
We receive small, day-to-day parchment deliveries from producers in Chontalí into our Falcon Coffees warehouse in the city of Jaén. Each delivery undergoes physical analysis and cupping; once a lot is cupped, we make a same-day price offer and pay by instant bank transfer. Keeping the loop between delivery, evaluation, and payment this tight supports cash flow on farm and ensures price is set by quality—both physical metrics and cup score.
Where volumes and profiles align, we assemble single-producer and community lots and move quickly to milling and shipment.
