This roast is the result of a unique partnership between our zero emissions disrupted technology roasting company Bellwether, and renowned roaster and coffee educator Candice Madison. We are excited to show off our roaster technology by bringing Candice’s guest roast of the beautiful Peruvian coffee to our shelves.
“I wanted to roast your Peru because I was always told, ‘oh Perus they’re great for blends, they’re just chocolate‑y, it’s fine’. But I was like, nah. It took me a while to realize that they were describing flavor profiles that they were able to execute—not what the coffee tasted like.”
Candice, coming from a Scandinavian and British roasting background, prefers a roast profile that reveals the innate characteristics of the coffee, but with a lot more depth and development.
For these Peruvian beans, they realized the acidity in them was beautiful and something that they wanted to highlight. But they also wanted to encourage a sweet side to balance and contrast with the acidity present—while being very careful not to take it too far, which can, of course, ruin a roast.
“I really want some of this unctuous, syrupy sweetness to be cut a little bit with that acidity in a way that kettle corn is really satisfying because you can taste the sweet and salty together.”
Try it now!
Elevation: 1850 MASL
Cultivar Cattura, Pache, Typica
Impact: Farmer Impact, Organic
Finca Churupampa is a very progressive coffee farm in Chirinos, Cajamarca, Peru. The Tocto brothers took over the farm’s operations from their parents several years ago and are transforming it into a model for economically and environmentally sustainable coffee production. In addition to selling coffee from their own farm, the Toctos provide export and marketing services for 215 neighboring farmers. Finca Churupampa has a training center that is open to the entire community, and works with farmers to improve their production practices to break a cycle of poverty that has entrapped farmers in the region for many years. Churupampa is highly focused on the welfare of both the coffee producers and the environment. They provide farmers with opportunities to improve production practices, focus on organic farming, and utilize a soil management program which produces fertilizers and compost using a diverse selection of microorganisms gathered from the surrounding forest.