A delicious microlot from the small El Huaco farm of Enrique Vasquez Zamora with fragrant notes of lemongrass, grapefruit and mango
Owner: Enrique Vasquez Zamora
Varietal: Caturra, Bourbon, Typica
Processing: Fully Washed
Altitude: 1780m-1850m above sea level
Town: El Huaco, Huabal
Enrique Vasquez Zamora owns 4 hectares of land in El Huaco village in Huabal district where he grows caturra, bourbon, pache, typica and castillo varieties between 1785 and 1850 metres above sea level. Enrique contracts up to 10 seasonal workers to pick his coffee, which he processes the same day, fermenting for 36 hours before moving it to dry on raised beds. The coffee dries in the sun 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 well known for its quality despite very poor infrastructure. Altitudes in the area range from 1200 to 2100 metres above sea level, but most of the producers here farm above 1800 metres above sea level. Many of Huabal’s producers have 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 such as this delicious lot.
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 while others are dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.