Peru – Huabal

About The Coffee Farm

This lot is a blend of lots from various producers around the Huabal district. Each producer picked and processed their coffee and dried it on either raised beds or tarpaulin mats on the ground. In this area coffee is generally fermented for around 24 hours and then dried for 10 to 15 days. Huabal is a district within the Jaén province of Cajamarca and is one of the strongest areas for quality. Huabal has a huge amount of potential for quality coffee, but poor infrastructure and producers lack of resources and knowledge means it is slow to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl.

Huabal producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization are yielding higher quality coffee. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village.

Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.