El Eucalipto, Peru

About this coffee

From Finca El Eucalipto in Tabaconas, this washed microlot comes via Richard Cotrina—Aromas del Valle member, Cajamarca.

In the north of Perú, distance shapes everything. Farms are often hours from market, so coffee is processed at home and sold in stages. That can blur quality and traceability, our coffee suppliers are beginning to work closer to origin—building micro-buying points, paying fairly, and sharing learning both ways.

Once coffee is harvested, ripe cherries are floated, fermented for 60 hours, then pulped, washed, and dried slowly on raised beds under cover (15–18 days). Recent co-op work around fermentation is bringing more clarity and complexity to the cup.