#28 Natural Peru Huabal
Roast Levels
Light Roast Sweet Orange
Roaster’s Choice Sweet Orange and Red Fruits
Dark Roast Red Fruits aroma and cocoa finish
Natural Peru Huabal
This coffee is the product of Ediberto, a farmer who believes that better varietals and a proper processing could make Peruvian coffee truly outstanding. Instead of growing the easy-going Catimor varietal, he has selected more delicate varietals: Catuai and Castillo. With a watchful eye, Ediberto has managed to create beans with a sweet, almost juicy profile atypical Peruvian coffee.
- San Antonio, Huabal, Peru
- Caturra, Bourbon, Catuai, Castillo
- Natural Process
- Handpicked, 25-30 days sun-dried on raised beds
- 1600-2100 Meters
Roast Profiles
Light Roast
A light roast preserves the coffee’s floral aromas which are fruity like a mix of sweet orange and honey.
Roaster's Choice
Our Roaster’s Choice preserves the unique red fruit flavor and adds complexity with aromas of sweet orange and a citrus peel finish.
Dark Roast
Dark roast transforms the fruits into chocolate and cocoa yet the aroma of red fruits is remain.
Chasing the best coffee – Ediberto Torres Sanchez from Peru
A second generation coffee producer, Ediberto firmly believes that only better varietals and careful processing will take Peruvian coffee to the top of the coffee world.
Most of his neighbors chase fast growing crops for quick money, resulting in coffees that is relaxing, but without much character. Support from the government has only spread the drive for fast, easy coffee crops by providing farmers with easy access to a highly robust varietal called Catimor. However, fast rarely translates to quality.
Ediberto, instead of growing the easy-going Catimor, has selected more delicate varietals namely Catuai and Castillo. These plants require constant attention, patience and skills but when properly cared for, produce far tastier coffee.
Carefully picked by hand and then laboriously sun dried has created a product worthy of Ediberto’s dream. Here we invite you to try this atypical, almost juicy coffee and judge for yourself whether coffee from Peru can create a world-class cup.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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