Peru - Edilberto Sanchez | Natural | Catuai, Caturra


Unroasted raw green coffee beans

Availability : In Stock Pre order Out of stock
Location: San Antonio, Huabal, Cajamarca
Varietal: Catuai, Caturra
Process: Natural
Altitude: 1600-1650 masl
Humidity: 10.1%
Density ( gram/liter ): 765
Cup Score: 86.75
Cup profile: Jackfruit, milk chocolate, mango, cinnamon & juicy cinnamon, juicy.


Size: 5KG


Edilberto Torres Sanchez is a second generation coffee producer from San Antonio, Huabal. Edilberto grows catuai and cattura varieties on his farm, which sits at an altitude of 1650masl. Edilberto has started to process naturals this year after some successful trials. To produce these coffees, Edilberto uses perfectly ripe cherry, and dries on rasied beds for 25 to 30 days.

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 2100masl, but most of the producers we work with are above 1800masl. 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, Catimores rarely produce much and the quality is poor. Now with the premiums that producers are receiving for quality, more and more 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 and some very complex coffees.