El Huabal

El Huabal is an emblematic Peruvian specialty coffee terroir. Its volcanic soil and specific humid and temperate climate create ideal conditions to grow high-quality arabica. Traditional varieties like Typica, Caturra and Bourbon are the ones grown by producers, who usually use natural shade to optimize a slow and uniform growth of the cherry. Coffees from El Huabal stand out with clean cups, bright acidity, floral, citrusy, and tropical fruit notes.

This washed coffee comes from Cafe Solidario, which was created in 2017 in an effort to bring together 85 producers to work towards a common goal: promote sustainable practices and better living conditions. It now unites 255 members across Jaén, San Ignacio, and Cutervo. Its mission is to manage and market traceable coffee while fostering sustainable development and responsible agriculture. Guided by principles of solidarity, equity, environmental stewardship, and community involvement, it upholds certifications and aims to be nationally and internationally recognized for excellence and strong governance by 2027.

The fermentation process of coffees from El Huabal is done without water in order to enhance the complexity of flavour. It first starts with a 15 to 18 hours cherry fermentation. Then the cherries are depulped, and coffee undergoes a second fermentation for 40 to 48 hours. This fermentation process contributes to a well balanced cup, with harmonious acidity and singing aromatics.

We believe this coffee to be a perfect menu addition. With delicate roundness and milk chocolate notes in espresso, and lots of citrus and cherry flavours through a pourover.

List of producers:
Abarca Coronado Flor Yoneli
Cruz Menor María Elita
Fernández Santa Cruz Hit Fay
Goicochea Guevara Wilfredo
Mejía Paico José
Mejía Paico Juan
Pérez Dávila Segundo Francisco
Rafael Córdova Elodia
Rafael Manosalva Emelina
Rodríguez Barrios María Mariluz
Vásquez Salazar Viviana Edith
Vásquez Zamora Enrique