Tasting notes: Toffee, creamy caramel & cashew. Medium-bodied & mellow. A real easy-drinking coffee.
Process: Fully Washed
Variety: Caturra
Cup Score: 85.25
Elevation: 1800 - 2000 MASL
Region: Huabal
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 is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality. 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, with most of the producers we work with being above 1800 masl. Many producers in Huabal have been regenerating their farms with Catimores, a variety promoted by the government and multinational buyers. While Catimores have yielded good results in certain altitude ranges with proper management, they tend to underperform and produce poor quality at higher altitudes. Now, with the premiums they receive for quality, more producers are replanting Caturra, Bourbon, and Catuai, which, with good management and fertilization, can yield more and produce much better quality coffee.
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.
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