Peru – Arevalo
Following on from the Efrain, we now have this amazing Natural also from Peru, The Arevalo. This is a natural that has lots of funk and bright acidity in the cup. Expect notes of Cacao, Berries and Pineapple. Best suited for all filter methods.
||Cacao | Berries | Pineapple
||El Paraiso, Huabal
||Arevalo Heredia Nelber
||1980 - 1900 masl
Arevalo Heredia is the owner of one hectare of coffee planted 1850masl and upwards in Peru. He inherited the land from his parents, who moved to the area from Chota, which is in the southern part of Cajamarca, in search of a better life. Nelber parents bought 5 hectares of land over the years and planted it with caturra, typica and bourbon. The parcel that Yoner and Nelber inherited and now manage is planted with typica and Caturra. Nelber picks and processes his coffee with the help of his brothers, Hilber and Yoner, and his parents. Once picked Nelber ferments his coffee for 24 to 36 hours before washing it and placing it to dry on a lined patio, where it dries for around 14 days.
Huabal is a district within the Jaén province of Cajamarca, Peru, and is one of our 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 2100masl, 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.