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Peru Churupallana - Espresso
Chocolate·fruity
Sold out — back with the next roast. Leave your email and we’ll let you know first.
Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date
A very sweet Peruvian espresso — nuts, dates and yellow plum
Peru Churupallana - Espresso is a washed single origin from Monobamba in Peru, and it is the espresso-line lot from Nomad, roasted in Barcelona. It grows between 1,800 and 2,000 metres above sea level on a mix of varieties, picked ripe, fermented in concrete tanks and dried on raised beds. Nomad describe the cup as very sweet, with a full body and mild acidity, and an aftertaste they call very pleasant.
Tasting Notes
Nuts · Dates · Yellow Plum
Mild acidity over a full body, with walnut and cocoa sitting underneath and a subtle fruitiness closer to pear.
Coffee Details
| Origin | Peru |
| Region | Monobamba |
| Variety | Mix |
| Processing | Washed |
| Altitude | 1,800–2,000 masl |
| Harvest | 2025/26 |
| Line | Espresso line |
| Tasting Notes | Nuts · Dates · Yellow Plum |
About This Coffee
The name Monobamba comes from Quechua and translates roughly as "Plain of Desire". The valley sits in the Ceja de Selva, the seam where the high Amazon rainforest runs up into the Andes. Most plots sit between 1,800 and 2,000 metres, with a handful climbing as high as 2,200.
The valley's coffee was hit hard by leaf rust across 2012 and 2013. Since 2016 the importer Cultivar has worked alongside the Monobamba communities, and Dula Julcarima — one of the first certified Q-Graders in Peru — has been running extended fermentation experiments there.
Processing follows a careful washed routine. Cherries are harvested selectively, only once ripe. They are pulped and left to ferment in concrete tanks for roughly 18 hours, then washed down with clean water and moved onto raised African beds to dry.
How to Brew
| Method | Espresso |
| Ratio | 1:2 |
| Coffee | 18g |
| Water | 36g out |
| Water Temperature | 93°C |
| Total Brew Time | 26–30 seconds |
Our house starting point — these are our own figures, not Nomad's.
Start at 18g in and 36g out in about 28 seconds, then adjust to taste. If the shot tastes thin or sour, grind finer or pull a little longer; if it turns bitter and drying, coarsen up.
How Much Coffee Is in a Bag?
A 250g bag gives you roughly 14 double espressos at an 18g dose. Allow a couple of shots for dialling in when you open a fresh bag.
Frequently Asked Questions
Is this better for espresso or filter?
Espresso — this is the espresso-line lot from Nomad.
What does it taste like?
Nuts, dates and yellow plum, with walnut and cocoa underneath. The body is full and the acidity is mild, so it reads sweet and rounded rather than sharp.
How fresh is the coffee?
Nomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.
What does "washed" mean?
Washed processing means the fruit is stripped off the bean before drying. Here the cherries are pulped, fermented in tanks for around 18 hours, then rinsed clean with water and dried on raised beds. Removing the fruit early gives a clearer, more transparent cup than natural processing, where the bean dries inside the whole cherry.
New to us and not sure where to start? Try the Taster Box. Brewing for a whole team? Take a look at our Office & Bulk Coffee. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).
Brew it well
Espresso
- Dose
- 18 – 19 g
- Yield
- 35 – 38 g
- Time
- 25 – 35 s
- Water
- 93 – 94 °C
Precision baskets (18–22 g) are easier to extract properly, with noticeably more sweetness in the cup.
