Churupallana Coffee Origin Update: New Harvest and Producer Insights from NOMAD

At NOMAD, we take pride in tracing every bean back to its source. churupallana-205228">Churupallana has long been a favorite among our customers for its balanced profile and unique flavor notes. But like all great coffees, its story is constantly evolving—new harvests bring subtle shifts in taste, and deeper relationships with producers reveal more about the land and people behind the cup.

This article brings you the latest update on Churupallana’s origin: where it comes from, what has changed in the most recent harvest, and how it compares to other single origins in our collection. Whether you’re a longtime fan or new to specialty coffee, these insights will help you appreciate every sip even more.

Where Does Churupallana Come From? A Quick Recap

Churupallana is a microlot from the Huila region of Colombia, known for its high-altitude farms and volcanic soils. The coffee is typically washed-processed, resulting in a clean cup with bright acidity and a silky body. The name itself comes from the local Quechua dialect, paying homage to the indigenous heritage of the area.

In previous harvests, Churupallana showcased notes of red apple, caramel, and a hint of floral jasmine. However, microclimate variations and changes in processing methods can alter the flavor profile from one year to the next. Our latest cupping sessions have revealed some exciting developments.

What’s New in the Latest Harvest?

The current harvest of Churupallana comes from a slightly different altitude range than before—the farm has expanded into adjacent plots that sit at 1,800 to 2,000 meters above sea level. This higher elevation slows cherry maturation, leading to denser beans and more concentrated sugars. The result? A more pronounced sweetness with notes of stone fruit and brown sugar, while the classic apple note fades into the background.

Our team visited the producer in July 2025 and worked closely on optimizing the fermentation stage. By extending the dry fermentation from 24 to 36 hours and using temperature-controlled tanks, the coffee now exhibits a cleaner finish and a more vibrant acidity. This update means Churupallana is perfect for those who prefer a bright, fruit-forward cup without losing the comforting sweetness of a Colombian wash.

• Higher altitude extension (1,800–2,000 masl) improves sugar concentration.
• Extended dry fermentation (36 hours) for cleaner acidity.
• New notes of yellow peach, brown sugar, and a hint of hibiscus.

How Does Churupallana Compare to Other Single Origins at NOMAD?

While Churupallana remains a top choice for balanced, everyday drinking, other single origins in our lineup offer distinct experiences. For example, Pacamara is a larger-bean variety from El Salvador known for its intense floral and chocolate notes—ideal for those craving a bold, full-bodied cup. On the other hand, Shakiso Hadeso comes from Ethiopia’s Guji zone and delivers a winey, berry-like complexity that contrasts with Churupallana’s cleaner profile.

Choosing between them depends on your mood and brewing method. Churupallana shines on pour-over or AeroPress, where its clarity can be highlighted. Pacamara is excellent for espresso due to its syrupy texture, while Shakiso Hadeso is a favorite for cold brew because of its vibrant fruitiness. We encourage you to explore all three to discover your personal preference.

• Pacamara: large bean, floral and chocolate, syrupy body (great for espresso).
• Shakiso Hadeso: Ethiopian, winey and berry-like, vibrant (ideal for cold brew).
• Churupallana: balanced, clean, sweet (perfect for pour-over).

If you’re curious to taste the new harvest for yourself, Churupallana is available now in our store. But if you’d like to compare it side by side with another Ethiopian gem, we highly recommend trying Shakiso Hadeso as well. Both are exceptional coffees that showcase the diversity of the specialty world—order yours today and experience the difference a fresh origin update can make.