to find coffee

“We manage Finca Churupampa, but we are also producers.”
Luberi Tocto

Lubeti Tocto also received a phone call from his brother, Eber, in 2010. He was asked to join a family meeting in the Toctos brothers' homeland: Churupampa. Luberi was then working on the coast, earning three times more than in the country. He had given up hope of life in the country and mostly lived out of tourism. He grew up believing "there's no future in the fields." However, after his brothers' talk, Luberi changed his life and committed entirely to the family's project. Today, besides managing his coffee estate, Luberi is in charge of quality control in Churupampa.

CULTIVARS:

Typica, Caturra and Pache

ALTITUDE:

1,450 metres above sea level

NOTABLE :

Los Robles, as most estates in Churupampa, is self-sufficient and manages circular agronomy principles; produce interchange is common amongst farmers from Churupampa.

PROCESSING:

After a careful harvesting process, the cherry is floated, de-pulped and fermented for 36 hours, depending on the weather. Coffee is washed (weather is reused in composting) and raised in African beds. Coffee is then dried in an automatic dryer.