Peru Cajamarca Huabal

Tasting Notes: Honey, Pastry, Chocolate

Our average cupping score: 86.25

About the Producers

Huabal is renowned for high-altitude specialty coffee cultivated by generations of smallholder farmers. At 1,700–1,900 meters, cool temperatures and rich soil slow cherry maturation, developing complex flavors. Farms preserve biodiversity under shade trees like Albizia, growing Caturra, Catimor, and Typica varieties. Despite rugged terrain, producers navigate logistics through personal vehicles and collection trucks.

Quality comes from labor-intensive handpicking of only ripe cherries, with immediate processing. This stewardship balances family welfare with ecosystem preservation—a dedication clearly reflected in every cup.

What makes this coffee stand out

This coffee was grown at exceptional altitudes, as is most of the coffee grown in Cajamarca. Growing coffee at higher elevations slows the maturation of the seed, increasing acidity and sweetness and producing an extremely flavorful final cup.

Pour over recipe:

Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F

0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow

Target brew time 3:15