Espresso Peru Churupallana

This coffee comes from a fascinating location in the Monobamba Valley in the province of Jauja. The name Monobamba is derived from two Quechua words: the first is 'Munay,' which as a noun translates as 'to want,' 'to appeal,' or 'to desire,' and the second is 'Bamba,' which means 'extensive plain.' Monobamba, in other words, means "Plain of Desire." And both the landscape and the coffee grown here live up to this name.

The Monobamba ecosystem is often referred to as the "Eyebrow of the Jungle," where the high Amazon rainforest meets the Andes. Most farms are located between 1,800 and 2,000 meters, but some plots where coffee is grown can be found at altitudes of 2,200 meters above sea level. This makes this location unique in central Peru, contributing sweet and complex flavors to the coffee beans grown here.

The relationship that Cultivar, the importer of this coffee, has with the communities of the Monobamba Valley dates back to late 2016 and early 2017. At that time, Lisanne, CEO of Cultivar, began a quality project to raise the score and cup profiles through improved post-harvest techniques. Tasting the first samples made the enormous potential of this group of producers and their farms evident. The producers in the area knew this potential existed, but back then, in 2017, they were barely recovering from the 2012-2013 coffee rust attacks, which devastated most of the farms. It took them all a couple of years to replant and reinvest in their farms and gain new value and a new vision: to focus on growing the best coffee possible. And in recent years, they have been harvesting an increasing number of rich coffees.

Starting this season, Dula Julcarima joined the Cultivar team as a quality coordinator in Central Peru. She was one of the first licensed Q-Graders in Peru in 2010. She hails from the Monobamba region and knows everything about specialty coffee production at these altitudes. Along with her family and neighbors, she is experimenting with extended fermentation, producing some of the sweetest yet cleanest coffees the Cultivar team has ever tasted.

COFFEE PROCESS
Selective harvesting of ripe coffee cherries. Pulped and fermented in cement tanks for an average of 18 hours. Washed with clean water, the coffee is then dried on raised African beds.

New harvest of Churupallana from Peru. This batch offers everything we look for in our signature espresso: balance, sweetness, and juiciness. It has chocolatey and fruity notes reminiscent of 72% chocolate and golden apples, and a sweet, creamy hazelnut aftertaste. It also has a mild acidity and a slightly creamy body.

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, machine condition, etc. It's important to keep in mind that all of these factors can influence the outcome, and you may need to make small adjustments when replicating this recipe.

Recipe
16 gr dry
39.5 g in liquid
26 seconds

Machine: Sage, Barista Pro
Grinding number: 12
Grinding time: 12
Recommended mineral water: Lanjarón
TDS and Extraction Percentage: 9.00%/ 22.22%

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