- FLAVOR: Bittersweet Chocolate, Granola, Walnut, Citrus
- BODY: Medium
- ACIDITY: Medium
- PROCESS: Washed
Featuring diverse nutty and chocolate notes, this South American coffee boasts a solid flavor with a nice citrus finish. It’s medium acidity makes it a prime candidate for cold brew coffee as well. We take this coffee to a medium roast, dropping at the end of First Crack.
About the Coffee
In the mid-1900s, the Peruvian government redistributed land from large plantations to thousands of local farmers. This abundance of fertile land was ideal for growing high quality specialty coffee. Since that time Peru has been doing precisely that. With encouragement from the government via economic planning and sourcing policies, Peruvian coffee farming and organic certification, in particular, has soared.
Peru coffee production is concentrated along three regions: the Amazonas, San Martín, and Chanchamayo (Central Highlands), cutting a swatch through the country with two ports to the north and south. Around 150,000 smallholder farming families produce four million bags of coffee annually, with the US being the top market for Peru green coffee beans. Read more in our Peru Origin Report.
About the Farm
The Tocto Bermeo family founded Finca Churupampa in 2011, and the cooperative now covers over 300 farming and producing families in the Chirinos region. In addition to optimizing members’ profitability and environmental responsibility through sustainable business models, the cooperative also encourages productive diversification to ensure food security for all members. This includes vegetable-growing and small animal-rearing. The cooperative’s priority is improving the overall quality of life for farming families. They achieve this through incentivizing coffee quality and, beyond that, reinvesting in constant improvement over the years.