- Brown Sugar / Chocolate / Plum
This beautiful coffee consists of Caturra, Pache, Bourbon varieties grown in the Huabal district, Jaen province, Cajamarca region. Located in the north of Peru close to the border with Ecuador, the predominant landscape is mountainous with a contrast of dry areas and wild vegetation. This topography creates diverse climates ranging from warm days to cold nights, allowing coffee fruit to mature slowly.
Farmers have their small individual benificios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time is normally between 13-18 hours. Drying takes 12-20 days.
The lots are evaluated separately before they are approved for this high quality communal producer blend. The farmers are part of a program called Solidario where they receive training on farm practices and post harvest production.
This particular lot of coffee comes from a selection of 13 farmers in the Agua Dulce municipality, in Huabal, in the mountains northwest of the region’s main trading city of Jaén. Combined, the 13 farms have 25 hectares of coffee, just under 2 hectares apiece, which is average in size for Peru’s northern farms.
Coffee growers of this area own small farms that do not exceed 2 hectares. This small scale production allows producers to have greater control of their plantations and post-harvest processes. The ability to control every step of the process added to the favorable environmental factors of the region (altitude, fertile soils, variety of climates and young coffee trees) have a positive impact on the coffee quality.
This coffee is full of brown sugar sweetness, balanced acidity and plum like juiciness coupled with rich chocolatey undertones and a viscous body. We love it for drip or espresso.
Location: Huabal, Jaen, Cajamarca
Producer: Various small producers
Varietal: Caturra, Pache, Bourbon, Catuaí, others
Process: Fully washed
Altitude: 1,700 - 2,000 mts.