Churupallana

Since 2016, the importer Cultivar has collaborated with communities in the valley to improve coffee quality through advanced post-harvest techniques. This project, led by Cultivar CEO Lisanne, began following the devastating coffee leaf rust outbreaks of 2012–2013. Local producers have invested time and effort into renovating their farms, achieving consistent production of high-quality coffees.

Dula Julcarima, one of the first certified Q-Graders in Peru, joined the Cultivar team as the region's quality coordinator. Her expertise and connection to Monobamba have driven the production of exceptionally sweet and clean coffees through experiments with extended fermentation.

In terms of fragrance and aroma, it is a very sweet coffee with notes reminiscent of nuts and cocoa. These notes persist on the palate; more specifically, one can detect hints of walnuts and dates. Additionally, there are subtle fruity notes reminiscent of pear and yellow plum. It has a dense body, mild acidity, and a very pleasant aftertaste.

Sourced from the Monobamba region of Peru, the Churupallana is a distinct offering from Dayglow. This coffee undergoes an extended fermentation process, a technique that can significantly influence the final cup profile by altering the development of sugars and acids during the drying stage. To better understand how these technical choices impact the sensory experience, you can explore our guide on processing methods.

The resulting profile for this lot features a complex interplay of savory and stone fruit characteristics, including notes of nuts, cocoa, walnuts, dates, pear, and yellow plum. When evaluating these specific descriptors, it can be helpful to reference the flavor wheel to identify the nuances between the nutty, chocolatey base and the brighter, fruit-forward top notes. While extended fermentation often aims to amplify sweetness and body, the specific balance found here highlights the unique terroir of the Peruvian landscape.