Cassis grape, cinnamon, molasses, plum and dark chocolate, chewy thick mouthfell long finish and sweet spices.

Elvis Torres Sanchez owns 2 hectares of land in San Antonio This year Elvis has started producing natural coffees after some success last year with some trials. Ripe catuai cherries are picked, washed and placed to dry on a lined patio, where they dry in the sun for around 20 to 25 days. Elvis has been experimenting with some pre fermentation on the naturals, to give the cup extra complexity and definition and he has found that macerating the cherries in bags in the shade for 24 to 48 hours lifts the profile of his coffee considerably. Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality.

Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100 masl, but most of the producers we work with are above 1800 masl. Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better 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.