A FAMILY’S PRIDE

La Lima located in Cacerio with elevation of 1700 and 1800 MASL is home to highly technical producers like Walter Corrales. Flavours native to La lima are typically characterized as floral, aromatic and highly intense. The technological development in the last few years in that area has made this coffee attractive in the market. With a potential for achieving high qualities, Walter Corrales, his cousins and brother in laws are responsible for the coffees you taste from La lima.

 
 

CULTIVARS

Catimor, Caturra, Pache

elevation

1800 MASL

NOTABLE

Due to the drought, there was very little yield both in La lima and Cordiella. Churupampa is working with them to create solutions for irrigation. One idea that they have formalized is with issue of fertilization by using fertilized manure for water retention. They work with farmers to have a stronger agroecological landscape. They are aim to do rain water harvesting so they can make use of this water in the dry periods for irrigation. 

PROCESSING

Selective hand picking of cherries, pulping, followed by fermentation. Depending on the altitude of the farm, fermentation lasts between 8-30 hours. Once the mucilage is separated, it is washed with water, spread on drying beds. Depending on the climate, temperature it takes between 8-15 days . After the desired moisture is reached and coffee is fully dried, quality control is performed on these coffees. It is sorted and storied according to the different qualities.


TASTIFY™ CUPPING NOTES

Access the reports directly for these 2024 coffees through the hyperlink

La lima microlot - washed (bio)

Contact lenin tocTO MINGA

Lenin speaks Spanish only but is very active on Whatsapp. He’s always keen to receive visitors and talk about coffee and special requests.

TEL : +51 937 594 403

FACEBOOK | WEBSITE

 

  • The price you pay for La Lima p/kg. We agreed on this price directly with the farmers, disregarding the volatile US Coffee C price.

  • The farm gate is calculated based on the cost of production to produce green coffee export grade along with a margin which is then sold to Churupampa. The farmers receive this entire amount which is exclusive of the export fee.

  • Churupampa is responsible for exporting the coffee from Peru to Rotterdam. This fee includes quality control, training farmers on good agricultural practices and coordinating the entire export process. This year, Churupampa had to reduce their margin because of the steep increase in the local market prices in Peru and less coffee due to the drought. In order to keep the coffees affordable for all, it was necessary for both the farmers and Churupampa to adjust their piece of the pie.

  • International shipping from Paita,Peru to Rotterdam, Netherlands. It is inclusive of freight, customs, insurance and warehousing costs.

  • Average financing cost owed to (mostly social) lenders. This ensures immediate payment to the farmers when the coffee leaves the farm or port. Based on the new pricing of TSU, this financing is inclusive all the services provided by This Side Up.

  • A standard TSU premium on all coffees designated exclusively to accelerate farmers’ own regenerative agriculture project. Read more about the regenerative projects that is going to be carried by Finca Churupampa in the community

  • This Side Up compensation for spending time and resources importing this coffee. Our work includes year-round contact with producers, managing export, shipping, import, warehousing, grading, sampling, finding and keeping roasting partners for La lima € 1,65 is This Side Up’s Model 1 markup. For a full overview of our modular margin construction, see the Trade Models page