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Peru

El Eucalipto

Female producer Luz Emerita Herrera Villanueva is the owner of El Eucalipto farm located in the south of Jaen in the Colasay district in the La Higuera village. For Luz, coffee is the primary source of her income alongside growing bananas. We find notes of peach, papaya, and honey.

Body     Acidity
Roasted omni for filter and espresso

A female-produced Peruvian coffee that reminds us of tropical fruits and lollies.

Luz Emerita Herrera Villanueva owns El Eucalipto farm in La Higuera village, south of JaƩn (Colasay district of Peru).

Coffee is the primary source of her income, alongside growing bananas. Luz is content with how far she has comeā€”proud of her family and the effort they’ve all put into carrying the business out.

Since the farm is operating, they’ve only planted and sold Bourbon varietal but Luz is currently considering expanding their farmlands and to grow Geisha as well.

At El Eucalipto, yields are relatively strong, with an average productivity of 20 quintales of parchment per hectare (~1100kg/ha). Flowering occurs during August and September, and harvest spans from July through August.


All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa, and edited by us, Sample Coffee (unless linked to or credited otherwise).




Resting your beans inside the sealed bag helps develop peak flavours and acidity.

Learn how long and why you should wait on our brewing window recommendations guide.


Try our step-by-step recipes and videos.

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new oneā€”and if you have any questions, ask us anytime at [email protected].

 

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

Luz Emerita Herrera Villanueva

Country

Peru

Region

Jaen

Altitude

1890m above sea level

Varietals

Bourbon

Process

Washed

Body

Acidity

Tasting notes

Peach, papaya, honey

Roast style

Omniroast

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as IlĀ Bourbon) where the French cultivated the Typica plants which naturally mutated.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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