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.
About the varietals in David Nuñes
Bourbon varietal
A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.
Catuai varietal
Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.
Caturra varietal
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 varietal
Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from
Coffee from Peru
Peru is well suited to coffee cultivation and production, given its high altitude and climate.