The Flavor Profile
Baked apple complements juicy peach and warm spice in this composed cup.
Single Origin
Peru Churupampa
$23.00
Baked Apple
Peach
Baking Spice
The Tocto family operates Finca Churupampa with an unwavering commitment to organic coffee production and their community.
Direct Trade Sourcing
Certified Organic
B Corp Certified
Sustainable Practices
Tasting Notes
Baked Apple
Peach
Baking Spice
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Peru Finca Churupampa is the perfect winter coffee with notes of baked apple, peach and a lingering, baked spice finish.
VP Coffee & Sustainability
Choose Your Brew
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
The Tocto family operates Finca Churupampa with an unwavering commitment to their community and organic coffee production.
The son of coffee producers, Eber Tocto worked in many areas of coffee before turning his focus to his family’s land. In the nascent specialty industry in Peru, Eber was among the first generation of cuppers to become Q-Grader certified in the country. In 2011, Eber returned to his family’s coffee farm in Chirinos and, together with his brothers, began encouraging their father to make upgrades that would position the farm for specialty coffee production. Stumptown purchased Finca Churupampa’s first harvest in 2014 — just 20 bags. From there, the Toctos built a producer organization and export company to serve neighboring farmers, growing each year to eventually include almost 300 families. The name Finca Churupampa represents both the Tocto family’s farm, and the producer association that grew out of it.
