Peru is a land of many different climate zones, making it a natural paradise for specialty coffee. Historically caught between high-volume organic production and the niche specialty market, the Tocto family established Finca Churupampa (meaning "Snail Plains") to bridge this gap. This blend— sourced from the Chirinos, Chota, and Cutervo regions — is a collaborative effort that balances deep chocolate notes with a subtle fruit kick.
 
Social Kontext
 
Finca Churupampa operates as a "Circular Agriculture Enterprise," functioning as a vital community training centre for 162 to 188 producer families. Founded by the Tocto family, the enterprise provides ongoing technical assistance and maintains a dedicated laboratory where quality control is taken very seriously. This collaborative environment empowers member farmers to reinvest in their own infrastructure and diversify their income with food crops and livestock, fostering a resilient and self-sufficient farming community.
 
Economic Kontext
 
The economic model at Churupampa is built on meticulous traceability and quality incentives. Unlike traditional models where lots are often bulked together, Churupampa maintains a clear overview of every farmer contributing to this blend. Incoming parchment is separated based on quality and categorized by cup score. This ensures that farmers who invest in advanced production methods are recognized and rewarded, successfully evolving the region from a volume-focused market into one that prizes specialty standards.
 
Environmental Kontext
 
Churupampa is a leader in regenerative agriculture and soil recovery. To combat the rampant droughts facing Peru, they have developed specialized pelletized organic fertilizers. These are designed not only to nourish the plants but to significantly aid water retention in the soil. By focusing on soil health and planting climate-appropriate varieties, the cooperative ensures that the land remains productive despite changing weather patterns. This regenerative approach creates a "circular" system where the farm's outputs are reinvested to strengthen the ecosystem's resilience.
 
Processing
 
This coffee is the result of selective hand-picking and traditional washing. The fermentation stage is carefully calibrated to the altitude of each specific farm, lasting anywhere from 8 to 30 hours. After washing, the beans are spread on drying beds for 8 to 15 days, depending on the mountain climate. Only once the moisture level is perfect is the coffee sorted and stored, ensuring the clean, vibrant profile that Churupampa is known for.