We are pleased to introduce this new coffee from Peru. Selected for its balanced sweetness and smooth, easy-going extraction, we’re confident you’ll enjoy it as much as we do.

San Francisco is a small village in the district of Huabal, located in the province of Jaén, and is home to over 50 farming families.

The region is made up of several coffee-producing villages, with each producer specializing in one village. Altitudes range from 1200 to 2100 meters, with most farmers working above 1800 meters. The region spans several mountains, resulting in diverse climates and soil conditions. Some areas are wet, humid, and feature red, African-like soils, while others are dry and hot. This diversity enables Huabal to produce coffees with complex and distinctive profiles, often rich, delicious, and fruity in flavor.

Historically, Catimor varieties, promoted by the government and multinational buyers, were widely planted in the region. However, these varieties struggle at higher altitudes. Thanks to quality premiums, more farmers are now replanting traditional varieties such as Caturra, Bourbon, and Catuai, which, with proper management and fertilization, can produce higher-quality coffee.

This lot from Finca San Francisco of Catuai varietal was grown, processed, and dried by producers. Many growers in Northern Peru own their own washing stations and depulping machines for processing the coffee cherries. 

This particular lot from Finca San Francisco is a dry process coffee, where the coffee is dried with the cherry still intact on patios or on verandas under the sun. The drying process takes approximately 3–4 weeks, significantly longer than the time required for fully washed coffees, which typically dry in about a week. During this extended drying period, the seeds inside are carefully monitored to reach an ideal moisture content of 10–11%. This method enhances the coffee’s fruity and complex flavor profile, making it truly distinctive.

In the cup: Sweet orange, plum, coffee pulp, milk chocolate aftertaste, creamy body.

Minimum resting period: 5 days for filter roast, 10 for espresso roast.