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 Lisanne, Cultivar’s CEO, began following the devastating rust outbreaks of 2012–2013. Local producers have invested time and effort in revitalizing 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 regional quality coordinator. Her expertise and connection to Monobamba have driven the production of exceptionally sweet and clean coffees through extended fermentation experiments.

Coffee cherries are selectively harvested when ripe. They are then pulped and fermented in concrete tanks for approximately 18 hours. Afterward, the coffee is washed with clean water and dried on raised African beds, ensuring a uniform and controlled process that brings out the best in the beans.

Monobamba is derived from the Quechua words "Munay" (love or desire) and "Bamba" (vast plain), which together mean "Plain of Desire." This name reflects the landscapes and the unique quality of the coffee grown in the region.

The Monobamba ecosystem, known as “Ceja de Selva,” is where the high Amazon rainforest meets the Andes. The farms are located at altitudes between 1,800 and 2,000 meters, although some plots reach 2,200 meters. These geographical characteristics lend sweet and complex flavors to the region’s coffee.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.