Chota, Peru 300g
The Chota region in Cajamarca, Peru is full of absolute beauty, passion and is brimming with specialty coffee potential. Coffees are grown at some of the highest producing altitudes in the world by smallholder farmers throughout the region, but the area itself is a bit difficult to work in so it’s seen as somewhat undiscovered within the specialty coffee industry.
This specific lot is a perfect example of what we love about the region's profile with warm and comforting aromatics leading to a balanced syrupy texture and smooth notes of pomegranate, fig and almond. Each lot goes through the wash process and between 24-48 hrs of dry fermentation depending on the altitude on that specific farm and then is dried for 12-20 days.
Chota, Peru - Pomegranate, Fig, Almond
Origin: Chota, Cajamarca
Varietal: Yellow Caturra, Bourbon
Producer: Various Smallholders
Detour coffees are sold as whole bean
The Detour Story
Detour was born in 2009 in a back alleyway in Dundas, Ontario. One of Canada’s earliest specialty coffee roasters, the brand was built on the idea that coffee should be more than just mindless morning fuel. Our founder, Kaelin McCowan, believed that if he sourced and secured the highest quality green coffees in the world, and roasted fresh to order, people would fall in love with what’s in the cup. Nearly a decade later our mission remains unchanged. We continue to strive to elevate coffee and act as industry leaders through ongoing experimentation and development.
We go far and wide for our beans, visiting the source directly to develop sustainable, quality-focused relationships with the world's best farms and specialty coffee leaders. These relationships are built on mutual respect and a commitment to creating the best coffee.
By traveling to where it grows, we are able to build connections with the mills, exporters and farmers themselves to better understand and source our favourite coffees. Ultimately, we look for people that love coffee as much as we do.
Careful roasting highlights the character of each coffee and balances all the flavours.
We roast fresh-to-order and constantly monitor and adjust to match the perfect profile every time. Time and temperature are critical. It can come down to seconds. Too dark and the character of the coffee can be lost. Too light and the flavours are underdeveloped, sour; we’re leaving behind the coffee’s potential by dropping it from the roaster too soon.
We're a little obsessed– always experimenting and tinkering. Our roasters are passionate about coffee to the point of mild insanity. Which is just how we like it.