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Ripple

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Feature coffee

Smallholder produced
Ripple
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  • Ripple
Ripple

Ripple

£12.00
£12.00
Tastes like: Stone Fruit, Chocolate, Orange 

Meet Ripple, an easy-drinking daily brew with a rich chocolate sweetness, juicy stone fruit character, and a bright hint of orange acidity.

More info below.

 

Flavour Profile

Citrus

Chocolatey

Stone Fruit

Grind guide

The right grind size can make all the difference. Whether you’re brewing espresso or making a slow weekend pourover, matching your grind to your brew method helps bring out the best in your coffee.

Use the guide below to find the grind that works best for the way you brew.

COARSE
Large batch brews or cold brew

MEDIUM COARSE
Recommended for French press

MEDIUM
Suitable for filter coffee; cafetiere, V60, Chemex, Kalita

MEDIUM FINE
Suitable for AeroPress

FINE
Suitable for espresso

Still not sure what you need? Let us know how we can help at info@elsewherecoffee.co.uk.

Order by 10am for same day dispatch
INFO

PRODUCER/s: Finca Churupampa, Region Smallholders

ORIGIN: Chirinos, Cajamarca, Peru

ALTITUDE: 1800-2000m

VARIETAL: Catimor, Pache + Caturra

PROCESS: Washed
Origin

Meet Ripple, an easy-drinking daily brew with a rich chocolate sweetness, juicy stone fruit character, and a bright hint of orange acidity.


Finca Churupampa is a family-run coffee farm and exporter based in Chirinos, Cajamarca, northern Peru. What began as the Tocto-Bermeo family’s own farm has grown into a network supporting 28 local coffee-producing families. Alongside helping farmers access the specialty coffee market, they provide practical support including drying infrastructure, organic compost production, crop diversification, and biodiversity initiatives. This Churu Blender brings together coffees from producers across Chirinos, Tabaconas, and La Coipa, creating a consistent, approachable cup that reflects the character of the region while supporting sustainable farming communities.
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Brew Guide

HOW TO BREW THIS COFFEE AT HOME

ESPRESSO

DOSE: 18g in (1:2)

YIELD: 36g out 

TIME: 28-30s

TEMP: 93C

POUROVER

Dose: 17 grams of coffee

Grind: Medium-coarse (e.g., 490 microns, or around 21-25 clicks on a [Comandante C40]

Water: 270 ml at 93°C

Method - 

  • Bloom: Pour 60 ml of water over the coffee bed at 0 seconds, gently leveling and agitating the grounds to ensure even saturation. Allow this to bloom for 40 seconds. 
  • First Pour: At 40 seconds, add another 60 ml of water (Total: 120 ml). 
  • Second Pour: At 1 minute 20 seconds, pour 50 ml of water (Total: 170 ml). 
  • Final Pour: At 2 minutes, pour the final 100 ml (Total: 270 ml). 
  • Draw-down: Allow the coffee to completely filter through. The total extraction time should finish swiftly between 2 minutes 20 seconds and 2 minutes 25 seconds. 

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