New harvest of Churupallana from Peru. This batch offers everything we're looking for in our in-house filter coffee: freshness, sweetness and juiciness. Chocolatey and fruity notes reminiscent of 72% chocolate and golden apples and a sweet and creamy hazelnut aftertaste. Filter roast has a medium acidity and a honeyed body. 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 'extensive 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 referred to 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 the end of 2016 and the beginning of 2017. At that time, Lisanne, CEO of Cultivar, initiated a quality project to raise the score and cup profiles through 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 back then, 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: to focus on growing the best coffee possible. And in recent years, they've been harvesting an increasing amount of rich coffees. Since this season, Dula Julcarima joined the Cultivar team as a quality coordinator in Central Peru. She was one of the first Q-Graders graduates in Peru in 2010. He comes from the Monobamba region and knows all about the production of specialty coffees at these altitudes. Together with his family and neighbors, he is experimenting with prolonged fermentation, producing some of the sweetest and cleanest coffees the Cultivar team has ever tasted. Process Selective harvesting 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.