El Eucalipto, Washed, Peru

Blueberry, Lemon, Peach

Producer: Richard Cotrina Origin: Cajamarca, Peru Varietal: Bourbon Elevation: 1500 masl

About This Coffee

This washed microlot 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 Peru, including Jaén, San Ignacio, Cutervo , Santo Domingo and Hualgayoc. The remote location of coffee growing areas within Peru 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 Peru 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 utilising micro-buying stations closer to these communities allows buyers to identify coffees with huge potential. This benefits the farmers and communities in a number of ways, primarily that farmers receive a fair price for the coffee regardless of market conditions that day.

The Process

Ripe cherries are floated to further select the densest (highest quality) cherries for processing. The cherries are then fermented for 60 hours, then pulped and washed before being dried on raised African beds under solar drying tent. Drying takes an average of 15-18 days.

The Aromas del Valle co-operative have been providing training on fermentation in recent seasons as a way to increase cup complexity and the value added to farmers' coffee.

Produced by Richard Cotrina in the Cajamarca region of Peru, El Eucalipto represents a classic expression of the Bourbon varietal. This lot undergoes a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean. While washed coffees are often celebrated for their clean, vibrant profiles, the specific character of this harvest from Outpost Coffee (/shop/roasters/outpost-coffee) presents a distinct combination of blueberry, lemon, and peach notes.

When evaluating such profiles, enthusiasts often reference the flavor wheel to better categorize these fruit-forward nuances. Because Bourbon is widely prized for its balanced sweetness and complex acidity, it remains a cornerstone of specialty coffee production. By focusing on the meticulous preparation of this 1500 masl harvest, Richard Cotrina showcases the potential of the Cajamarca terroir, offering a cup that bridges the gap between traditional washed processing and the bright, expressive fruit qualities sought by modern roasters.