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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.

Peru Churupampa

Direct Trade Sourcing

Certified Organic

B Corp Certified

Sustainable Practices

The Flavor Profile

Baked apple complements juicy peach and warm spice in this composed cup.

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.

-Shauna Alexander

VP Coffee & Sustainability

Choose Your Brew

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. 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.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Full Brew Guide
  1. 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.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. 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.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. 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.
  4. Serve and Enjoy! Cheers. Full Brew Guide

Pourover

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. 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.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Full Brew Guide

Drip Coffee

  1. 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.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

Espresso

  1. 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.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. 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.
  4. Serve and Enjoy! Cheers.
Full Brew Guide

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