The Tocto Family

The Tocto family operates Finca Churupampa with an unwavering commitment to their community and organic coffee production.

Partnered with Stumptown



Caturra, Pache, Bourbon, Catuaí

Processing techniques



1400-1550 masl

The Producer

Churupampa is a Quechua word, ch’uru means snail and pampa refers to the plains - roughly translating to “snail lands”. The Tocto family produces coffee on their farm near the small town of Chirinos in the region of Cajamarca. In 2011 Eber Tocto and his three brothers took over the family farm and began cultivating coffee organically, with a strong focus on environmental conservation. Since then, all of their coffee is cultivated without the use of chemical herbicides or pesticides.

There is a strong emphasis on relationship and trust within the community here. Talhya, Eber’s wife, runs Finca Churupampa’s lab, which is just above the purchase point where farmers bring their product. Eber and Talhya’s home is above the lab, on the third floor. Farmers are constantly coming upstairs to say hello, and are encouraged to taste coffees with the team.

The Place

The town of Chirinos is so incredibly located – on a ridge line in the Andes at 1900 meters above sea level – it almost feels as if it were dropped right out of the sky. Here, on either side of winding mountain roads, coffee farms are planted on impressive slopes, with views that stretch into infinity. Members of Finca Churupampa grow, process, and dry their coffee at home before delivering it to the purchase point in Chirinos. Each lot is weighed, sampled, and cupped for a quality and profile designation. On any given day during the harvest season in the Churupampa lab, you’ll see producers cupping their own coffees and receiving immediate feedback on lots they recently delivered.

The Process

The original Finca Churupampa is the epicenter of this organization. Eber and his brothers use their family’s land as a model farm to show producers what is possible using different harvest and post-harvest processing techniques. They’ve experimented with drying setups to find one that is both effective and economical for others to implement. They encourage growing traditional varieties like caturra, bourbon and typica and combating pests and disease through organic fertilizers and soil health. Eber is also passionate about the farm being a source for family consumption and the Toctos manage an abundant vegetable garden, sharing tips and techniques with the community. Over the years as our business together has grown, the Finca Churupampa team has invested in the expansion of their purchasing station and lab, and the renovation of their coffee warehouse.

In 2017, Stumptown provided seed money for an organic compost system designed and led by Eber. With funding from Stumptown in 2018, the original compost project on Finca Churupampa was extended to 8 other small farms that contribute to the Churupampa lots. Today, 21 members have constructed their own compost plants and are now producing organic fertilizers for nutrient-rich and productive soil. Eber has also developed a technology to pelletize the compost for more efficient distribution. All of these efforts stem from a belief that farmers in Chirinos can produce delicious, high quality coffees in a way that protects their environment. We are continually impressed by this group’s leadership, and honored to offer their coffee. This year’s lot features tea-like aromatics with notes of juicy plum and honey sweetness.