EUFEMIO DOMINGUEZ LOT#1
Tasting Notes: floral hibiscus and bergamot notes with a juicy raisin and cinder toffee body
About The Coffee
Eufemio Dominguez Aguilar owns 2 hectares of land in the El Condor area of Huabal.
The farm is planted entirely with caturra, which Eufemio has maintained for some years. Eufemio manages his farm organically, applying compost and manure as fertilisers and weeding manually with a machete.
Picking is carried out mostly by the family themselves and also by neighbours, who form mingas, which are basically free labour exchanges, where farm owners club together and pick each others farms, exchanging their time and labour rather than money.
Once picked, the coffee is fermented overnight and up to 24 hours before being washed and then placed to dry on a tarpaulin mats, where it dries for around 10 days.
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.