This coffee is a microlot from Richard Cotrina and his family-owned farm, Finca El Eucalipto, located in the Cajamarca region of northern Peru at an altitude of 1,450–1,500 meters. The Bourbon variety is processed using a washed method, which includes selective hand-picking, sorting by flotation, 60 hours of fermentation, and drying on raised beds for 15–18 days. This coffee offers a flavor profile characterized by notes of blueberry, lemon, and peach, resulting in a clean, complex, and vibrant cup with a silky-smooth finish.
Bella's Coffee Lab operates in Denmark's specialty coffee scene, though detailed public information about their specific operations and founding is limited. The "Lab" in their name suggests an experimental or scientific approach to coffee, possibly focusing on precision roasting and innovative preparation methods. They contribute to Denmark's reputation as one of the top coffee consuming countries per capita in the world.
