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Edilberto Torres Sanchez Natural Lot 3 - San Antonio, Huabal


Perù Filter

Edilberto Torres Sanchez Natural Lot 3 - San Antonio, Huabal

Our first natural Peru boasts red fruits notes, along with cocoa nibs and candied orange. Syrupy body and intense mouthfeel

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Edilberto Torres Sanchez is a second-generation Peruvian coffee producer from San Antonio, Huabal. This is a district within the Jaén province of Cajamarca and one of the most significant areas for sourcing high-quality coffee in Peru. The potential of this area is yet to be fully discovered. The altitudes range from 1200 to 2100masl, but most of the specialty producers are at 1500masl or more.

In the past, many producers in the area have grown the Catimor varietal, promoted by the government and large multinational buyers. At moderate altitudes, this gave decent results and decent cup quality. But at higher elevations, yields tend to be lower, and quality is poor. Motivated by the premium prices they are receiving for specialty coffees, more and more producers are replacing classic varieties with Caturra, Bourbon, Catuai, and Castillo, which can reach exceptional quality levels when the trees are well managed and adequately fertilized.

Since Huabal extends over two mountains and the valley between them, climatic conditions and soil composition can vary considerably. Some areas have humid conditions and red soils similar to the African ones, while others are dry and warm. All this contributes to different and delicious profiles in the cup and increases the coffees' complexity.

Edilberto cultivates the Catuai and Castillo varieties on his plantation, which is located at an altitude of 1600 meters above sea level. Edilberto started working on the naturals last year after some successful trials. This micro-lot is, therefore, among the first with a natural preparation.

Cherries are harvested by hand only when they are perfectly ripe and then dried on raised beds for 25-30 days. They are spread in a thin layer and frequently turned to avoid unwanted fermentation. Once dried, the skin and pulp are removed mechanically, as is the parchment.

In the cup: red fruits notes, along with cocoa nibs and candied orange. Syrupy body and intense mouthfeel.


Minimum resting period: 5 days for filter roast.

Huabal - Cajamarca
Edilberto Torres Sanchez
1600 masl
Catuai, Castillo
Processing method
Natural, dried on raised beds
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Red fruits, cocoa nibs, candied orange

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