Segundo Estela Vasquez, PERU— Espresso Roast

  • Product Info

    FARM/LOT: Segundo Estela Lot #1

    PROCESS: natural

    REGION: Huabal, Cajamarca

    VARIETAL: Bourbon, Caturra

    ALTITUDE: 1650-1750 MASL

    Tasting Notes:       Notes of passionfruit and cola with a boozy rum and raisin body and dark chocolate aftertaste

    About The Coffee

    Segundo Estela Vasquez is the owner of two hectares of land in the San Francisco village of Huabal district. The farm is planted at a density of 3500 trees per hectare and is mostly planted with castillo variety along with some old bourbon and typica. Segundo picks and processes the coffee himself, with the help of some family members. He mostly produces washed coffee, which he ferments for 24 hours before moving to raised beds and drying for around 7 to 10 days. However, this year Segundo started producing naturals towards the end of the harvest when the weather was more consistent. He has seen a huge increase in household income from the quality premiums and he had heard that the price for naturals was even better and the potential cup quality higher too, so he made a small trial lot which was very successful and then moved on to produce a larger lot which could be exported. This lot was dried on raised beds for 35 days, and covered during the peak sunlight hours.

    Huabal is a district within the Jaén province of Cajamarca 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.