• NEW
    Peru El Bosque Coffee
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El Bosque

El Bosque

Tasting Notes: Blueberry | Dates | Cacao Nibs
Perfect For: A bright, fruity, vibrant filter
All our coffees are roasted to work beautifully for all brewing methods, however some are especially well-suited to a particular brewing method.
Roast: Light ⓘ
Origin: Peru
Producer: Eli Espinoza
Size
Grind
£13.50
Sale Sold out

Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

View full details

  • About El Bosque | Peru

    Eli Espinoza is a second-generation farmer from the highlands of Cajamarca. Before establishing his own farm, Eli worked on nearby farms to help provide for the family, while saving for his own land.

    Today, he and his wife farm around four hectares of caturra, bourbon, java, geisha and heirloom varieties.

    Eli prefers naturals — he's convinced they give him the best cup. In 2019, knowing his selective picking deserved better scores than he was getting, he started experimenting: longer fermentations on his washed lots first, then honeys, then naturals. The protocol he landed on that year transformed his quality, and it's been his standard ever since.

    Cherries are picked deep, ruby-red ripe, then washed and floated at his processing area to remove any defects. The remaining cherry is covered with tarpaulin and fermented whole in tiled tanks for an extended 48 hours.

    The coffee is sun-dried briefly to shed surface moisture, then moved onto raised beds inside a parabolic dryer for a slow 30-day finish.

  • Coffee Info

    Tasting Notes: Blueberry | Dates | Cacao Nibs
    Processing Method: 48hr fermented natural
    Varietal: Caturra
    Importer: Chacra

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The Producer

Eli Espinoza

Eli Espinoza owns 4 hectares of land in the village of Las Pirias, Chirinos. Elí’s parcels of land are spread across the village, and he grows several varietals, including Typical, Caturra, Bourbon and a small amount of Geisha. He focuses on producing high cup score microlots with varietal separation.

Coffee Origin

Peru 🇵🇪

Peruvian coffee has amazing flavour diversity and the altitude and processing tends to dictate the types of flavours on offer. Discover more about its history, processing methods and flavours on our Peru coffee guide.

Learn more about Peru

Processing Method

Natural

The natural process is the most traditional method, where whole cherries are dried intact in the sun. As the fruit dries around the bean, it imparts a heavy body and intense fruit flavours. When well-executed, it produces a sweet and fruity coffee.

Coffee Varietal

Caturra

A natural mutation of Bourbon discovered in Brazil in the early 20th century, Caturra became hugely popular across Central and South America owing to its compact size and high yield. It adapts well to intensive farming and produces a bright, lively cup with good acidity. However, it is demanding on the soil and requires significant fertilisation to sustain productivity, and it remains vulnerable to coffee leaf rust.

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