Peru David Nuñes Finca Churupampa: Sample Coffee Roasters

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.

Sourcing and ingredients

100% Caturra, Bourbon, Typica, and Catuai coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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

Varietals

Bourbon varietal

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 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

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.