Peru
David Nuñes
Finca Churupampa

Washed process Caturra, Bourbon, Typica, Catuai

Flavour: lollipop, honey

Body: Acidity:

We’re back in Peru this week, with another producer from Finca Churupampa.

David Nuñes owns and runs a small-scale coffee farm in the municipality of Chirinos in the region of San Ignacio, Cajamarca, and is one of the 30 coffee growing families members of Finca Churupampa.

David has been producing coffee for all his life, and three years ago he decided to start focusing on specialty coffee because he wanted to improve his life and the farm’s infrastructure.

Since then, he has being earning better incomes and he has been able to invest more money on his farm. He says that this way, he can manage to deliver a better product to the final consumer. He’s been so successful that in September 2017, he earned 5th place in a Specialty Coffee Contest in Chirinos.

Finca Churupampa started in 2011 with the objective of creating a model of sustainable, organic, integral, and productive coffee farms.

With the passing of years, they have gathered more coffee growing families who believe in this objective. Together they have educated their members to improve their practices, their drying processes, and infrastructure.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: David Nuñes
Country: Peru
Region: Cajamarca
Altitude: 1800m above sea level
Varieties: Caturra, Bourbon, Typica, and Catuai
Process: washed
Harvested: November 2017
Importer: Caravela
Body: Medium
Acidity: Medium
Tasting notes: Lollipop, honey
Roast style: Omni (filter + espresso)

Varieties

Bourbon variety

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Catuai variety

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Typica variety

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.