06PM

£9.00 250 g

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., we roast our coffees every day. We always try to send them out after a short resting period, but sometimes, when demand runs high, they may reach you very fresh.

After roasting, coffee keeps evolving. It gradually releases the carbon dioxide built up during roasting, which lets the cup settle into balance. Notes that are too sharp or pronounced soften, making room for more precision, sweetness and complexity. Letting coffee rest means giving it time to show everything it has.

We recommend resting it for at least 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is usually 3 to 6 weeks after roasting.

The best way to brew it

Some coffees show their aromas best with a particular brewing method, and that's what we recommend here. Of course, feel free to experiment with other methods. We love hearing what you think.

House pick

Espresso

In our view, the best way to brew it

Precise profile, expressive cup

See coffees for espresso

Premium alternative

Moka Pot

An excellent alternative

Clean, elegant filter brew

See coffees for Orea

Gentle brew

French Press

Another method that brings out good things

Round body, chocolate finish

See coffees for French Press

06PM

Orange, Brown sugar, and Hazelnut

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 July

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.

all about this coffee

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 supply chain, with full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.