Peru Eucalipto

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Clean
  30
• Comforting
  20

Name: Finca El Eucalipto Producer: Richard Cotrina Origin: Portrero Grande, San Jose de Lourdes, Cajamarca Varietal: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Altitude: 1450-1500 metres above sea level Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Flavours: Blueberry, Lemon, Peach Importer: Covoya Where is it from? About This Coffee This washed microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. is sourced from Richard Cotrina's Finca El Eucalipto, a small 2ha family farm in the community of Potrero Grande, Tabaconas. He is a member of the Aromas del Valle Co-operative in Cajamarca. The Region Cajamarca is a large region in the north of Perú, including Jaén, San Ignacio, Cutervo , Santo Domingo and Hualgayoc. Our warehouse in the city of Jaén is surrounded by high altitude areas with a huge amount of good coffee, and an even greater amount of potential. The location of coffee within Perú can be a challenge for farmers and exporters alike, with much of the coffee grown up to 8 hours away from the nearest town where they might sell. This could be one of the influencing factors into why nearly all the coffee is home-processed and dried at farm-level, as it allows the farmer to retain more control over when to sell. If cherry, rather than parchment coffee, was being sold by the farmers they would have to sell on the day of harvest – regardless of the price that day, or their own personal need for finance at a particular time of the crop, for example if they had to purchase school equipment for their children. But because of the geographical challenges within Perú this has meant coffee is often sold locally to a buyer in their community, transported a little closer and sold again, and this model repeated until it reaches its destination. This can be tricky as both traceability and quality can be lost on this journey, so we have been growing micro-buying stations closer to these communities we have identified as coffees with huge potential. We hope this benefits the farmers and communities in a number of ways, primarily that farmers receive a fair price for the coffee regardle