Aroma
Chocolate, caramel
Body
Round mouthfeel with a full body
Acidity
Hints of dried berries
Aftertaste
Dark chocolate, cocoa powder, syrup
About the Peru Churupampa Specialty
Plantaions: Finca Churupampa SAC
Location: Chirinos, San Ignácio - Cajamarca, Peru
Cultivars: Typice, Caturra and Pache
Exporter: Finca Churumpampa (met eigen exportlicentie)
Importer: This Side Up Coffees
About the plantations
Finca Churupampa is not just another coffee plantation, but a social enterprise model developed by the Tocto family. In recent years, this model has expanded to 30 surrounding coffee farms in the village of Chirinos. Innovations on the plantations include improved processing facilities, replanting programs with new varieties and new drying techniques, such as raised beds with plastic covers against seasonal rain. As many as 4,000 samples were cupped in 2018 - no batch is skipped. This coffee is also Organic and Fair Trade certified.
About the farmers
When we came to Churupampa through former colleague Sara's network, we immediately recognized the development model for small-scale farmers that we promote globally - but many years further along in implementation. The Tocto family shows how entrepreneurship, respect for local farming traditions, circular thinking and direct relationships with roasters can transform rural areas. Since 2011, the community in Chirinos has moved away from survival agriculture and built a strong quality-focused brand identity. Their innovative processing and in-house quality lab make their coffee beloved in the specialty market - especially in the US. In 2017, This Side Up committed to Churupampa with the ambition of supporting their path of quality improvement and regional expansion.
Processing the coffe
This coffee undergoes washed processing with double fermentation. The coffee berries are hand pulped and then ferment in tiled tanks for 12 to 24 hours, depending on the weather. They are then washed and undergo a second fermentation of the same duration.
Roasting the coffee
The coffee is roasted with a 1965 Probat UG22 (22 kg capacity). The roast takes 11 minutes, 25% of which is after the first crack. Each roast has a unique profile tailored to the specific flavour of the coffee or blend.
Pricing
60% to farmers for cultivation, harvesting, processing and export preparation
11% export costs by Finca Churupamp
6% logistics, including shipping to Rotterdam
23% import costs, including financing, sampling, administration and other import-related costs
