Peru Churupampa Nº 341
WashedDark★ 4.4 (10)
Cherrybook Index
69Noted
Evidence-of-quality score, not a cup score. Preliminary: 3 of 7 signals on file. Methodology
Price position
US$1.50/ozGBP 9.95 for 250g
Price position appears once the price model has scored this lot.
Buyers
★ 4.4from 10 on-shop ratings
Catalog summary
A washed lot from Cajamarca, Peru, indexed 69 on preliminary evidence.
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
Roasts daily
Roasts most weekdays, so most orders ship within a day or two of the roast date.
“We’re also pretty fanatical about getting your order roasted and posted the very same day so you can enjoy the fr” source ↗
Save at Rave CoffeeLoyalty program (Rave Rewards) earning points (Beans) per £ spentRefer-a-friend program (Give £5, Get £5)Birthday bonus beans / gifts
Cherrybook last checked this listing 31 days ago.
Roaster’s notes
hazelnut · butter candy · milk chocolate · chocolate · nut · brown sugar
- Cocoa and nut
- Sugar and spice
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Cajamarca, PE
- Producer
- Finca Churupampa
- Farm / Co-op
- Finca Churupampa
- Process
- Washed
- Altitude
- 1800–2000 m
- Harvest
- —
- Weight
- 250g
- Bag price
- GBP 9.95
- Price / oz
- US$1.50/oz
- Brew
- espresso, filter, immersion
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
69
Noted
Preliminary
Confidence3 of 7 signals on file
Score is partially shrunk toward a neutral 50; read directionally until more source families land.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 35% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 13% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 72.1 shrunk to 69.4 = 69.
Missing: SCA grade, Coffee Review, YouTube reviews, Cherrybook ratings
- 85/ 34% weightOn-shop ratingsPublic product-page ratings; current supported sources only
- 85/ 14% weightRoaster transparencyProducer / farm / lot disclosure depth
- 60/ 51% weightReddit sentimentSentiment across specialty-coffee discussion
Sensory profileestimated
- Acidity
- 2
- Body
- 4
- Sweetness
- 4
- Balance
- 3
- Clean
- 3
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
On-shop ratings · this coffee
4.4/ 5· 10 public ratings on Rave Coffee’s product page
via reviewsioPublic aggregate shown on this lot’s page on Rave Coffee’s storefront. Cherrybook stores the average and count, plus a small set of recent identity-free excerpts when the provider makes them available.
How ratings count toward the Index
To count toward Cherrybook Index, an aggregate must come from a supported source, match this product, include at least 5 ratings, and have been refreshed within 90 days. Its weight is 12% for 5–24 ratings, 15% for 25–99, or 18% for 100 or more. Higher tiers require another base signal; a ratings-only lot stays at 12%.
View the product and its ratings on Rave Coffee →Count-adjusted Cherrybook Index weight 12% · Refreshed Sep 20, 2026
About Rave Coffee
Community reputation · Reddit
Mixed reviews· sentiment 60/100
One thread author reports brewing a Guatemalan Washed (Caturra/Bourbon) from Rave Coffee using a V60 setup and ZP6 grinder. Another thread author notes trying a Rwandan Kinini Anaerobic from Rave Coffee with blackcurrant, black tea, and agave notes, producing a juicy cup with slight bitterness. A third poster mentions having enjoyed light and fruity beans from Rave in the past.
Guatemalan Washed (Caturra/Bourbon)Rwandan Kinini Anaerobiclight and fruity beans
Threads cited (3)
- r/pourover · 64↑ · Mugen, T92, ZP6
…/method if anyone is interested: \* \* \* Coffee: Guatemalan Washed (Caturra/Bourbon) \* Farmer: Francisco Morales \* Roaster: Rave Coffee (UK) \* Ratio: 1:15 \* Coffee: 15g \* ZP6 Setting: 8 \* Water: 225g \* Pour Pattern: Bloom; Pour 1; Pour 2 \* Temp 1: Bloom & Pour 1: 90°C \* Temp 2: Pour 2: 96°C \* Bloom Weight:
- r/pourover · 37↑ · Yeah, so, I had a go at the Tetsu 10
…a trolling I was still keen to give it a go. I mean, why the hell not right! So, not having a Gesha ready, took a chance with a Rwandan Kinini Anaerobic from Rave Coffee (blackcurrant, black tea, and agave notes). Well, this produced a juicy cuppa, like a coffee infused Ribena. A little bitterness from the tea-like ta
- r/pourover · 3↑ · Recommendations for Light, Fruity Beans from UK Roasters – Similar to Kiss the Hippo Fruit
…rites you've been brewing that hit similar notes? I've already enjoyed some great light/fruity stuff from Square Mile Coffee Roasters, Roast and Post, and Rave in the past, so I'm looking to discover new ones now. If you've got brew tips (ratios, water temp, pour style, etc.) that make these pop in pourover, share as
On YouTube
Meet the roaster on camera
About the roasterBrand film
A Coffee Roasting Business, RAVE COFFEE (2016)
Doodlebox Media · 133.4K views on YouTube
Watch on YouTubeThis video covers Rave Coffee; it is general roaster coverage.
Cherrybook summary of the video
This video provides a look at the early days and operational philosophy of Rave Coffee. It highlights the founders' transition from the IT industry to coffee roasting, emphasizing their engineering-focused approach to the roasting process and their commitment to sourcing based on market trends and rigorous cupping.
Inside this video
From Doodlebox Media:
“It's quite an engineering or it's a manufacturing process and Rob's of that mindset. So, you know, to to learn about it and to actually roast it, it's it's like engineering.”
“The guys tend to very much sort of talk to the brokers, see what flavors are out there, what's the most popular, then we buy the product in based on some cupping tasting that they might do.”
Explore the videos
Videos by their credited creators. Playing a video connects to YouTube. Privacy