06PM

CHF 13.00 250 g

Size

250g

1kg

Grind Type

Whole Beans

Ground - French Press

Ground - Moka pot

Ground - Espresso

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.

Our top brew

Espresso

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso

An excellent alternative

Moka Pot

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

Also reveals beautiful things

French Press

For those who like to explore, this coffee plays along willingly.

Texture ronde et finale chocolat

Voir les cafes pour French Press

06PM

Orange, Brown sugar, and Almond

Origin Peru

Region Amazonas, Lonya Grande

Farm Cooperativa Agraria Cafetalera Valle Alto Ltda

Producer Cooperativa Agraria Cafetalera Valle Alto Ltda

Variety Catura, Catuai, Catimor, Bourbon, and Villasarche

Process Washed

Altitude 1420m - 2140 m

Harvest Juillet

Meet the Producer

COOPERATIVAAGRARIA CAFETALERA VALLE ALTO LTDA

The Valle Alto cooperative is based in Sequiapampa, a hamlet in the Lonya Grande region. Not a large farm. A group of farming families who decided to work together to access serious markets and get a fair price for their work.

They farm organically, harvest by hand, and sort each lot with care. Their goal is to put in the bags what deserves to be there. No more, no less.

What that means in the cup: a consistent, clean coffee, with no defects. Not a coffee trying to impress. A coffee that does exactly what it promises, lot after lot.

A terroir, an identity

PERU, AMAZONAS, LONYA GRANDE

The Lonya Grande region lies in the foothills of the Peruvian Amazon, in the province of Utcubamba in the north of the country. It is an area that stays under the radar in the coffee world, and that’s exactly what makes it interesting.

Coffee trees grow here between 1400 and 2100 metres, in a dense forest environment, with rich soils and cool nights. The altitude slows down the ripening of the cherries. That is what gradually shapes the coffee’s profile: soft, clean, with real aromatic complexity that takes no effort to appreciate.

Peru remains discreet on the specialty coffee map. The producers who work seriously here deserve your attention.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.