Churupampa

The result of a quality-oriented, sustainable mindset where an entire community benefits from years of effort by the passionate Tocto family.

Unfortunately, this coffee is now out of stock. We expect the new harvest in March 2019. Recommended alternatives are: El Bueyerito, Argote.

Churupampa

Churupampa is not just a farm, it is a social business model which the Tocto family is expanding around the town of Chirinos. It already includes over 30 farms and every lot is cupped; last year this included over 4,000 samples. With a communal mindset and organic and Fair Trade certifications, this approach fits perfectly within the Shokunin mindset. It is an inspiration for other growers like Argote and El Bueyerito to help a region grow towards sustainable specialty production.

The story

The Churupampa cooperative was only recently discovered by our partners. They seemed to work with the same business model and mindset, only years ahead of where we stand with other origins. The Tocto family presents an example of how entrepreneurship, respect for farming traditions, circular thinking and direct connections across the chain and chance rural livelihoods. Since 2011, the community has done away with the commercial coffee mentality and created a strong, quality focused brand. Their innovative processing and independent quality control lab ensure the high quality that the specialty market is seeking.

In recent years, the Peruvian coffee sector had gotten fragmented yet vibrant. The country had focused on strengthening the coffee industry and organizing farmer cooperatives for decades in order to increase production, with a focus on fair trade and organic production. This led to Peru becoming a leading organic coffee producing country. However, it also posed limits to the infrastructure for high-end specialty coffee. In the 2000s, Peru had difficulties with finding the balance between volume and quality.

Fortunately, today this is not as often the case, and the Tocto family gives us one example of quality-oriented best practices. They use farmer traditions and experience to ensure healthy plants and proper soil nutrition, but also planting the right varieties and implementing the proper processing methods. Churupampa keeps track of its accomplishments and quality with extensive quality control procedures, cupping every single lot they produce. In fact, Eber, one of the founders, was one of the first Peruvian cuppers earning the Q-grade certificate, over 10 years ago.

Key achievements

2017
Farmers built small drying stations on their farm to extend the patio drying time of 6/7 days to 25 days on raised beds.

2018
Second visit by Sara Morocchi: new investments this year will include composting and microorganism, for which we pay an additional premium (27cts/kg, 5%).

Brewing recipe | espresso

Brew ratio: 2.0
Brew time: 26 seconds
Water temperature: 92 degrees Celsius
Pressure: 8.9 bars

Thank you

By supporting Churupampa, you do not only support ecological and fair-trade practices. You help this region grow towards an even more stable position in the specialty market. Also, you allow us to continue working with them, and using their experience as inspiration for new projects at the Argote farm in Colombia and the El Bueyerito farm in Costa Rica.

Additional information
Region

Chirinos, San Ignacio, Cajamarca, Peru

Height

1,600 – 1,900 m.a.s.l.

Variety

Typica, Caturra, Pache

Processing

Fully washed, double fermentation (12-24hr each)

Flavour

Heavy yet bright aromas like tangerine and nuts. Rich sweetness like caramelized apple. Heavy body like dark chocolate.

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