Finca Eucalipto Pata - Peru {Washed SL9}

Technical Data

Roaster: Datura Coffee
Origin: Incahuasi Valley, Cusco, Peru
Farm: Eucalipto Pata
Producer: Nicacio Moreano
Altitude: 2,170 masl
Varietal: SL9
Process: Washed
Profile: Blackcurrant · Jasmine · Green Tea · Mandarin
Format: 200 g
Ideal for: Filter/Espresso

Why do we like it?

We like it for the combination of the SL9 variety and its delicate and complex profile, featuring notes of blackcurrant, jasmine, green tea, and mandarin.

Who should buy this coffee?

✓ Those looking for rare and hard-to-find coffee varieties.
✓ Lovers of floral, citrusy, and delicate profiles.
✓ Those interested in varieties with a unique genetic history like SL9.

Description

Finca Eucalipto Pata is a coffee produced by Nicacio Moreano in the Incahuasi Valley, Cusco, Peru, at an altitude of 2,170 masl.

This lot belongs to the SL9 variety, one of the most intriguing varieties currently emerging from the Peruvian Andes. For years, SL9 was cultivated under the name Inca Gesha, due to its intensely floral profile, great clarity, and elegant structure in the cup.

Over time, producers, buyers, and roasters began to observe that this variety presented different characteristics both in cultivation and sensory. Subsequent genetic analyses showed that SL9 does not have a significant genetic relationship with Gesha.

Instead, analyses showed a strong connection to a rare Kenyan selection known as SL-09, originally developed by the Scott Agricultural Laboratories during the 1930s.

Today, SL9 is the modern name used within specialty coffee. The variety continues to be extremely rare and is mainly grown in high-altitude areas of the Inkawasi Valley and nearby regions of Cusco.

In the cup, this coffee presents a delicate and complex profile, with notes of blackcurrant, jasmine, green tea, and mandarin.

Process

This coffee has been processed using the Washed method.

Fully ripe cherries are harvested and then floated in water to remove those that are not ripe or show insect damage.

After this selection, the cherries are pulped and placed in clean fermentation tanks, where they ferment without water in their own mucilage.

The cool climate allows the process to remain stable and uses fermentation times of 24–36 hours. After fermentation, the coffee is thoroughly washed and placed on raised drying beds.

The parchment is turned evenly 5 to 6 times a day. Due to the high altitude and cool climate conditions, drying takes approximately 10–12 days, until a stable moisture level of between 10 and 11.5% is reached.

Sensory summary
Blackcurrant
Jasmine
Green tea
Mandarin

We are a micro roastery, based in Paris, deeply moved and fascinated by what nature and human effort can create. Delicious coffees are a blend of nature's randomness and deliberate choices.
We meticulously select our green coffees for their distinct aromatic properties. Our primary aim is for you to enjoy them in your final cup, where the essence of the terroir and the dedication of the producers shine through.

With a continuous focus on adjusting our profiles, we aim to highlight the best aspects of each coffee. Rather than adhering to specific profiles like "espresso" or "filter," our goal is to unlock each coffee's maximum potential.