Peru Huabal San Pablo

This lot is a mix of coffees from several small-holder farmers in the town of San Pablo within the greater District of Huabal. The town sits at around 1980 meters above sea level. Most farms are less than 2 hectares of land, and the typical cultivars you see growing here are Bourbon, Caturra, Castillo, and Typica. This is a fully washed coffee, pulped and fermented in tanks for 24 to 36 hours, then dried for around 20 days. After the coffee is dried to roughly 11% moisture level, it is delivered to a warehouse in Cajamarca where it is cleaned and graded for export. The group who set up this buying operation are working to register all the farmers they buy from in order to help isolate different quality tiers, but also be able to issue the initial payments and any quality premiums themselves, something that was lacking when they were buying through more traditional avenues. It doesn't help that the roads leading to Huabal are much more rustic than some of their neighbors, limiting access to farmers in this region.