Churupallana (espresso)

Summary

A washed coffee from Peru's Monobamba region in the Junín department, grown at 1800-2000 meters above sea level. The coffee is selectively harvested, depulped, fermented in cement tanks for approximately 18 hours, washed with clean water, and dried on raised African beds. The sensory profile is characterized by sweet notes of nuts and cacao in fragrance and aroma, with specific flavors of walnuts, dates, and light fruity notes of pear and yellow plum. It has a dense body, soft acidity, and a pleasant aftertaste.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Altitude

1800 - 2000 m.a.s.l

Notes

Cocoa, Plum, Date, Pear, Nut

The roaster

Nomad

NOMAD Coffee is a specialty coffee roaster based in Spain, sourcing single-origin beans from Peru, Colombia, Kenya and beyond, roasted for both espresso and fi…