We recently introduced a really exciting coffee from Peru’s Churupampa estate in the Cajamarca region. (We’ll also be serving it at New York Coffee Fest 2026!) High in the Andes, lovingly tended by the Tocto brothers, Churupampa is a special place. We sat down with Gabriel Boscana, our own green coffee buyer, to talk about the people, the place, and the flavors that define this fascinating origin.
Q: What stood out to you about the producers and community behind Churupampa, and how would you describe their approach to cultivating this coffee?
A: What stood out most was how organized they are, and how intentional they've been about giving more power to the producer. The brothers who founded Churupampa did so because they understood that small producers working alone have a much harder time accessing the market. There's power in numbers, and they built something around that idea. Everyone in Chur genuinely oriented toward helping the farmers they work with — it's not about the money, it's about elevating Peruvian coffee and the communities behind it. They're just straight-up good people.
Q: What else stood out to you on your visit?
A: The landscape. Northern Peru is in the Andes, and it is breathtaking. You're driving these winding mountain roads, passing people selling tropical fruits and food on the roadside, incredible smells everywhere, orchids growing wild. The region is known for its flower trade. As soon as we started driving into the mountains, I thought, this is going to be really good coffee. Fertile soil; lush greenery; serious elevation. And then one of the most memorable moments — one of their agronomists pulled a fresh cacao pod right off a tree behind their warehouse, cut it open with a machete, and we ate the seeds right there. It tasted like a citrusy watermelon. Totally unexpected and absolutely wild. The area is full of cacao trees, and it really gives you a sense of just how fertile and alive the land is.
Q: What environmental factors — elevation, microclimate, soil conditions — play the biggest role in shaping Churupampa's flavor profile?
A: The mountains provide the elevation, and that fertile Andean soil does a lot of the work. But what really sets Churupampa apart is the consistency they've built at the processing level. They have a full operation — a cupping lab where they cup every producer's coffee, track varieties, parchment weight, and harvest dates. There's real infrastructure here. And because multiple producers contribute to each lot, they're cupping everything to make sure it all meets the standard before it gets selected for the Churupampa brand. Education and accountability are baked into the process.
Q: How does it taste? How does the flavor profile compare with other coffees from Peru?
A: It's a super easy-drinking coffee — a real crowd pleaser. I get a lot of chocolate and nuttiness, almost like almond butter or marzipan. There's also this lovely pear note, like a cooked or poached pear. That's quite distinctive and not something you typically find in Latin American coffees. Everything rounds out into what I'd describe as a dessert coffee: sweet, soft, and very balanced. What really distinguishes Churupampa from other Peruvian coffees is its consistency. When you're sourcing at this volume, consistency is genuinely hard to achieve, and they've nailed it.
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Q: From a green buying perspective, what made this lot stand out compared to others you cupped?
A: The consistency across the lot, and just how soft and clean it is in the cup. I'd describe it as a softer version of a really great washed coffee; there's body and a quiet juiciness to it that I find really appealing. The sweetness is there without being aggressive, and everything is in balance. It's the kind of coffee that rewards you every time you drink it, even if it doesn't necessarily announce itself loudly.
Q: How do you feel Churupampa fits into the Bellwether marketplace, and what will customers appreciate most about it?
A: It fills a really specific and valuable seasonal window. Most Latin American coffees land in the spring, but Churupampa comes in during the winter — which makes it a perfect complement to origins from Guatemala. If you're looking for a creamy, nuanced Latin American coffee during the colder months, this is your answer. It's also a great fit for anyone who prioritizes relationship coffees and living income sourcing. And because we're getting it out so quickly after harvest, you're tasting it at peak vibrancy, that freshness is real, and it makes a difference in the cup.
Q: Anything else you want to share?
A: Yes: Peru has had a reputation for years as a commodity coffee; something people bought purely for certifications rather than flavor. That's changing, and quickly. The last five to eight years have seen real investment in quality and flavor development. The Tocto brothers are a perfect example of that shift — they're thinking seriously about what Peruvian coffee can be, and they're working with producers who share that vision. Visiting Churupampa was just confirmation of what the coffee already tells you in the cup. Peru is producing wonderful coffees, and I think their reputation will only grow as more people experience them.
Churupampa is now available on the Bellwether marketplace. Order yours today.
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