
Grapefruit, lemon, green apple, Cacao
A juicy and fruity coffee that has well balanced acidity, it makes for a modern espresso or delicious filter.
This lot is a blend of day lots from producers in the district of Huabal. The producers in these areas pick and process their coffee themselves, typically drying it on lined patios. The average farm size is 1.5 hectares. After picking, the coffee is rested for 24 hours before depulping and fermenting for 36 hours, followed by drying for 10 to 15 days.
Huabal has significant potential for quality coffee, but due to poor infrastructure, many producers lack the resources and knowledge to fully realize this potential.
Altitudes in the area range from 1200 to 2100 masl, this lot of coffee is made up of producers above 1800 masl.
Huabal is made up of several villages that serve as centers of coffee production, with each producer belonging to a specific village. Because Huabal spans multiple mountains, the climate conditions and soils vary considerably. Some areas experience wet, humid conditions and have red, African-like soils, while others are dry and hot. These diverse conditions contribute to complex cup profiles and some very delicious coffees.
Region: Huabal, Cajamarca,Peru
Altitude: 1800 - 2000 m.a.s.l
Varieties: Caturra & Bourbon
Processing: fully washed, sun-dried