Peru Richard Cotrina – Finca El Eucalipto Bourbon Washed

Taste notes: Blueberry, lemon, peach

A fruity and elegant microlot from Peru with a beautiful balance between fresh acidity and juicy sweetness.

In the cup, you get clear notes of blueberry and peach, combined with a light citrus freshness from lemon. A clean and complex coffee with lots of vibrancy and a silky-smooth finish.

Suitable for: Filter, pour over, and French press

Quick facts

• Origin: Peru, Cajamarca
• Subregion: Potrero Grande, San Jose de Lourdes
• Producer: Richard Cotrina
• Farm: Finca El Eucalipto
• Altitude: 1,450–1,500 masl
• Variety: Bourbon
• Process: Washed
• Harvest: 2025/26
• Coffee grade: SHB Grade 1
• Screen size: 15+

Taste profile

A lively and balanced coffee with distinct fruitiness. Blueberry and peach provide a juicy sweetness, while lemon adds a fresh and light acidity. The result is a clean, complex, and highly drinkable cup.

About the coffee

This coffee is a microlot from Richard Cotrina and his family-owned farm, Finca El Eucalipto, in the Cajamarca region of northern Peru. The farm is only 2 hectares and is run with a focus on quality and craftsmanship.

Richard is a member of the Aromas del Valle cooperative, which works closely with producers to improve quality and generate better income through training and knowledge sharing – particularly in fermentation and processing.

Region & production

Cajamarca is known for its enormous potential in specialty coffee, but also for its challenges. Many coffee farms are remote, often several hours' travel from the nearest town, which makes logistics and trade difficult.

Therefore, much coffee is processed directly on the farm, giving producers greater control over quality and sales timing. At the same time, active efforts are being made to create better market access through local purchasing stations and close cooperation with cooperatives.

Processing

The coffee is washed, with a focus on increasing complexity and quality:

• Selective hand-picking
• Sorting by flotation
• Fermentation for up to 60 hours
• Depulping and washing
• Drying on raised beds for 15–18 days