Enrique Vasquez Zamora, Peru
£9.00 – £30.00
Grapefruit, lime, hops. A very floral and delicate coffee is supported by a juicy, citrus acidity.
Enrique Vasquez Zamora owns 4 hectares of land in the El Huaco village in Huabal district, Peru. Enrique grows caturra, bourbon, pache and castillo varieties between 1785 and 1850 metres above sea level (masl). This lot is a blend of Enrique’s pache and castillo varieties which were picked, processed and dried separately but blended together based on their cup profile.
Enrique contracts up to 10 seasonal workers to pick his coffee, which he processes the same day, fermenting for 36 hours before moving to dry on raised beds. There, the coffee dries for around 15 days before it is rested for a week and then delivered to the Falcon warehouse in Jaen.
Huabal is a district within the Jaén province of Cajamarca and is one of our import partner’s strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100 masl, but most of the producers we work with are above 1800masl. Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude, ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better quality coffee.
Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of mountains the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.