Peru Huabal Huancas Natural

Origin: Peru

Region: San Ignacio, Cajamarca

Altitude: 1840 masl

Process: Natural

Varietal: Caturra

Cup Profile: Vanilla Ice Cream, Blueberry, Sour Mango, Hazelnut.

La Esperanza - meaning ‘hope’ - is the name of Fidel’s farm, and has been chosen in reference to the hopes he 
has to obtain special coffees and become the best producer in the region. Fidel is very proud of his heritage 
and is striving to improve in order to motivate others farmers around him. He is a third generation coffee 
farmer and the land where La Esperanza is located has been left to him by his father, which he has subsequently 
extended by 1.5 hectares.
When the family started growing coffee on the farm it had old plants of Catimor and Pache that have been 
replaced with new ones over the course of five years. At this point the farm is mono-varietal and the totality of 
the production is Yellow Caturra. This variety has been chosen because it performs really well on the terroir that 
characterises the north of Perú, giving returning high cup scores and excellent yields.
Fidel manages his farm with complete focus and implements good practices advised by the regional 
co-operative. But above everything else, the real difference in 
Fidel’s recent successes has been the dedication, passion and attention to detail he applies to every aspect of 
farm management and training his workers.
This lot is a natural process and Fidel, with the help of his parents, carefully picked the cherries. Once picked 
and sorted, the cherries undergo a fermentation process which has been specifically adapted according to 
the environment, temperature and weather conditions. Post-fermentation, the drying process is completed on 
raised beds and in the solar dryer for between 6 and 8 days, until the parchment reaches the optimum moisture 
content