83+ basic blend
Three families

seasonal workers: 28
trees: 52,000
hectares: 22
bags bought: 195

cordillera andinA
neftali santos

seasonal workers: 6
trees: 23,000
hectares: 10 (only 6 for coffee)
bags bought: 40

La Lima
Walter corrales

seasonal workers: 8 to 12
trees: 9,000
hectares: 2
bags bought: 40

THIS SIDE UP VALUE CHAIN:

THE PRICE YOU PAY: €9,04

CULTIVARS:

Typica, Caturra and Pache

ALTITUDE:

1,600 - 1,900 metres above sea level.

NOTABLE:

Churupampa is not just a farm, it's a social business model which the Tocto family continuously expands, not only in Chirinos, but in nearby areas, such as Pariamarca. They continuously  upgrade their techniques and facilities, while offering technical and processing assistance to the farmers members.  They also expand their plant renovation schemes, with organic fertilisation and composting methods. Their coffee is organic and Fair Trade Certified.

KEY ACHIEVEMENTS:

2017: farmers who produced our two lots installed a small drying station (structure + raised beds) on their farm to dry their parchment and extend the drying from 6/7 days on the patio to about 25 days of slow drying, which considerably extends the shelf life of the coffee. 

2018: exchanged knowledge of Churupampa’s superbly circular coffee system into the TSU network at the Producer Crossover in Amsterdam in June.

2019: imported the first 83+ coffee from Churupampa - but retaining a relatively similar premium, an experiment to appeal to roasters on a budget.

2020: through our partnership with the Tocto family, farmers from Churupampa can better understand their margins and re-invert into their estates. Many other farmers confirm the desired quality in their lots and micro-lots, making the previous years' efforts tangible. Thanks to circular agriculture practices, many producers were prepared for the pandemic. We significantly increased our Churupampa supply this year. 

2021: thanks to the positive response from the European market, Churupampa continues to expand its circular agronomy practices. Their training scheme takes a new direction: they now work with entire technified plots from zero, adding 50 new plots every year, from the 280 families they work with, every year. 

2022: an unpredictable challenge arises when we face quality issues on the entire shipment. After openly discussing this unfortunate mistake with our partner, Lenin flew to our Regenerative Crossover event in Milan during the summer, where he openly explained the quality control challenges in the factory. Several conversations occurred between Lenin and a few affected roasters in this gathering. Throughout this experience, Churupampa perfected its quality control standards: a bigger warehouse was built to have enough space to store and prevent unwanted mixtures from happening, and, what's more important: the coffee is now being processed in another mill: Café Selva Norte, located in Jaén. According to Eber Tocto, this processing plant is one of the best in the region. Besides this, an industrial engineer was hired to verify quality standards.

PROCESSING:

Fully washed and double fermented - using a hand pulper, coffees are pulped and fermented in tiled tanks for about 12-24 hrs depending on weather. They are then washed and fermented again for the same amount of time. Coffees are then washed again and graded in channels. Parchment is dried on raised beds covered in plastic. This drying technique is absolutely vital to counter the heavy rainfall and high humidity that characterises harvest months in Chirinos

CONTACT Churupampa

Lenin Tocto Minga is the manager of Finca Churupampa, shoot him an email to find out more about their coffee and impressive sustainability measures. Our communication is solely in Spanish.

CONTACT Lenin Tocto Minga

EMAIL gerencia@fincachurupampa.com

TEL  +51 949 605 978

FACEBOOK | INSTAGRAM

Chirinos, San Ignácio - Cajamarca, Perú

blending the heights

“This blend is consistent, spicy, with dark chocolate dried fruit notes.”
Lenin Tocto

Churupampa 83+ comes from the biodiverse estates of Juan Francisco Alberca, Walter Corrales and Eswin Tocto. These three coffee producers have been part of Finca Churupampa since the start. Juan Francisco lives in El Zapote with his wife and three adult children. He’s worked with coffee most of his life,  but became interested in quality when the Tocto brothers invited him to join the Churupampa project, around 8 years ago.  "It's amazing what a little bit of learning can do to your estate," he shares, "everything I learned about coffee I learned by myself for most of my life and now I get paid depending on the quality I achieve”. Deisy, his daughter, studied business and is now in charge of logistics at Finca Churupampa, “I’m proud of being a farmer and making good coffee. My children will become professionals, and this fills me with pride.” 

Before Eswin had Finca La Naranja, and joined the Churupampa project with his brothers,  he used to work in a restaurant in the city. Amazingly, he started as a janitor, made it into the kitchen, and finally became a chef studying in night school, and although this job had cost him a great deal of effort, he was also tired of the city. So, when he received the call from his brother asking him to return to Churupampa, he didn’t have to think about it too much. Today, at Finca Churupampa,  Eswin is in charge of the warehouse, and besides this full-time job, he also processes his own coffee. "I didn't believe coffee could be profitable," says Eswin, "but as soon as I started noticing our life improvements, it all made sense."  

A bit further up, at 1,800, Walter runs his estate, Finca la Lima, where he also lives with his wife, six year old son, his mother, aunt and brother. 

CULTIVARS:

Caturra, Catuei, Borboun amarillo, Natural, Typica, Capuei, Catimoro

ALTITUDE:

El Zapote: 1,700 metres above sea level.
El Naranjo: 1,450 metres above sea level.
La Lima: 1,800 metres above sea level.

NOTABLE:

As most of Churupampa farmer partners, organic composting and fertilisers are continuously applied on the estate. Besides growing coffee, they also grows passionfruit, maize, and orange. Eswin has his own vegetable plot.

PROCESSING:

La Lima: after a carefully selected harvest, coffee is de-pulped. If it’s rainy, coffee is fermented for a few hours, washed and placed to dry on raised beds and in the sun for about four hours.

El Naranjo: after a careful harvesting process, the cherry is floated, de-pulped and fermented for 36 hours, depending on the weather. Coffee is washed and placed to dry in raised in African beds. Coffee is then dried in an automatic dryer.

El Zapote: fully washed and double fermented - using a hand pulper, coffees are pulped and fermented in tiled tanks for about 12-24 hrs depending on weather. They are then washed and fermented again for the same amount of time. Coffees are then washed again and graded in channels. Parchment is dried on raised beds covered in plastic. This drying technique is absolutely vital to counter the heavy rainfall and high humidity that characterises harvest months in Chirinos.

to dream about la lima

“One day, hope to have a small coffee shop and sell my coffee directly.”
Walter Corrales

Walter has the dream to, one day, open a coffee shop in Lima. In it, he would sell coffee from “La Lima”, his estate in which he lives with his wife, six year old son, his mother, aunt and brother, who lives with a health impairment that limits his mobility.  For now, Walter is fully dedicated to his estate from which a panoramic view of the richness of Peru's biodiversity can be appreciated.  Little by little, Walter came to own this extremely rich piece of land, which is renovated every two years or so.

CULTIVARS:

Typica, Caturra, Pache

ALTITUDE:

1,800 metres above sea level

NOTABLE :

As most of Churupampa farmer partners, organic composting and fertilizers are used on the estate. Besides growing coffee, Walter grows passionfruit, which he also exports.

PROCESSING:

After a carefully selected harvest, coffee is de-pulped. Coffee is fermented for a few hours, washed and placed to dry on raised beds and in the sun for about four hours. Finca Churupampa picks up the entire harvests from the farmers’ estates.

To chose coffee every day

“This is my company, this is my livelihood”.
Neftalí Santos 

From the very heights of Cordillera Andina, Neftali watches the never-ending landscape, and between its healthy and well nourished trees, Neftalí Santos works every day, happily. "Every day, I choose coffee," he shares, "and it gives me so much satisfaction to offer it to the world." Raised by his grandparents in a coffee estate, it was not until after he lost them that his commitment to coffee became solid, like a rock. "There was no one else willing to take on the responsibility" he says.

The father of two is managing a fully agroecological estate, and thanks to his long friendship with Eber, he's been fully invested in specialty coffee since 2016. "I really trusted Eber, and when, one day, he showed up in my house and offered to buy my entire production, I became a Churupampa member." Later on, thanks to his long friendship and partnership with Eber, he quickly found himself fully invested in the project.

CULTIVARS:

Bourbon, Caturra, Geisha

ALTITUDE:

1,800 meters above sea level.

NOTABLE :

At Cordillera Andina fertilisation and composting are entirely organic. Neftalí uses what’s left from the cherries, honey, goat, Cui excrement from his estate to produce it. Cordillera Andina is entirely self-sufficient and agro-ecological.

PROCESSING:

Cherries are handpicked, floated, and fermented in the coffee honey for about 36 to 75 hours, depending on the weather conditions; washed, placed in the mechanical dryer, and, finally, in raised African beds. This process takes from 1 to 25 days, depending on the weather. From harvest, coffee never touches the ground.