Nomad - Peru Churupallana FILTER


From Monobamba Valley in the province of Jauja






1800-2000 MASL

Roast Profile



Notes of Chocolate 72% Golden, Apple Hazlenuts

Coffee Facts

This coffee comes from a fascinating place in the Monobamba Valley in the province of Jauja. The name Monobamba is derived from two Quechua words: the first is 'Munay', which as a noun would be translated as 'want', 'appeal' or 'desire' and 'Bamba' means 'extended plane': Monobamba, in other words, means "Plain of desire." And both the landscapes and the coffee grown here do justice to this name.

The Monobamba ecosystem is often known as the "Ceja de Selva", where the high Amazon rainforest turns into the Andes. Most of the farms are located between 1800-2000 meters, but some plots where coffee is grown can be found at altitudes of 2200 meters above sea level. That makes this location a unique place in central Peru, bringing sweet and complex flavors to the coffee beans grown here.

The relationship that Cultivar, the importer of this coffee, has with the communities of the Monobamba Valley dates back to late 2016 and early 2017. At that time, Lisanne, CEO of Cultivar, began a quality project to raise the score and cup profiles using improved post-harvest techniques. When tasting the first samples, the enormous potential of this group of producers and their farms became evident. Farmers in the area knew this potential existed, but at the time, in 2017, they were just recovering from the 2012-2013 rust attacks, which devastated most farms. It took everyone a couple of years to replant and reinvest in their farm and gain new value and a new vision: focus on growing the best coffee possible. And in recent years, they have been harvesting an increasing amount of rich coffees.

Starting this season, Dula Julcarima joined the Cultivar team as quality coordinator in the Peru Center. She was one of the first Q-Graders in Peru in 2010. She comes from the Monobamba region and knows everything about the production of specialty coffees at these altitudes. Along with her family and neighbors, she is experimenting with long fermentation, producing some of the sweetest, cleanest coffees the Cultivar team has ever tasted.

Selective harvest of ripe coffee cherries. Pulped and fermented in cement tanks with an average of 18 hours. It is washed with clean water and dried on raised African beds.