Roasted Nut | Spice | Orange
- Town: El Huabo
- Region: San Ignacio, Peru
- Farmers: 10 farmers who go by the collective name “El Huabo”
- Processing Method: 36-48 hours of fermentation; mostly tarp drying, but some producers dry on raised beds.
- Varieties: Catimor, Pache, Caturra, Costa Rica, Típica, Bourbon, Mundonovo, Marsellesa, Catuay
- Altitude: 1436 - 1844 meters
This area is fairly close to the main office of Origin Coffee Lab. The leader of the area, Ulises, has a father that is one of the best producers in the region. Having learned many techniques from his father, he is working on carving out his own reputation for quality. He is
renovating his farm because some of his trees were planted too close together, leading to lower yields. Moving forward it is expected that other farms will take note of these changes, and hopefully follow suit. One interesting aspect of this group is that usually pickers are hired for a wage instead of being paid by how much coffee they pick. This leads to slightly higher prices in the region, and also provides the added attention needed to ensure that cherries are picked at their optimal ripeness.
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WHOLE BEAN COFFEE.
ROASTED.
CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.
