Peru Huabal Edilberto Torres

PRODUCER: Edilberto Torres
REGION: Huabal, Jaen
CULTIVAR: Caturra, Catuaí
GRADE: SHB
PROCESS: Natural
DRYING METHOD: Patio Sun-Dried
ALTITUDE: 1650 Meters
TASTING NOTES: Dark Chocolate, Dried peach, Fig

Edilberto Torres is one of a few coffee farmers in this region still growing mainly Caturra, a coffee cultivar known for producing high cup quality, especially at high altitudes. Edilberto's  farm sits at 1650 meters above sea level, and he has chosen to plant his farm in Caturra and Catuaí, rather than opt for disease-resistant hybrids. He manages the production at his small farm closely, along with his family, and the four pickers he hires during the harvest season. Most of his harvest is wet processed. However, this 25 bag lot is a dry process coffee, where the coffee is dried with the cherry still intact on patios in the sun. The time it takes to dry the seeds inside down to 10-11% moisture is 3-4 weeks, roughly three times the time it takes to dry a fully washed coffee. While not promised, this process method can impart fruity flavors in the cup, and big body, which is what we tasted in Edilberto's coffee.

What Does Coffee From Peru Taste Like?

Peruvian coffee beans thrive in the high altitudes of the Andean peaks, slowly maturing into incredibly sweet cherries that are hand-picked for maximum ripeness. They’re known for their medium-bodied and well-balanced flavor profiles and offer notes of chocolate, nuts, and mild acidity.

Peru Green Coffee Beans

Peru is the world’s 5th largest producer of Arabica coffee and it is gaining in popularity. The thin air, soaring altitudes, and fertile soil throughout Peru come together to form a breathtaking environment where coffee thrives. But sharing a border with the largest coffee-producing nation in the world is not easy. While Brazil’s efficiency and price points are unmatched, Peru finds its footing in differentiation and variety, making every harvest something to look forward to.