Peru Presbiterro Natural
Velvet body with tones of passion fruit, kiwi, coconut, molasses and tamarind.
Producer: Presbitero Herrera Torres
Region: Cajamarca, Huabal
Municipality: San Antonio
Altitude: 1600-1800 m.n.m.
Processing: Natural maceration
Do you remember pressed LIPO candies? Besipky, fruit lentils, etc., according to our roaster, accurately describe the cup profile of this coffee.
Incredibly complex coffee that has revealed to us the potential of natural coffees from the northern regions of Peru.
For two generations, the Presbitero family has been harvesting coffee cherries of the Catuai and Gran Colombia varieties, in the cadastre of the municipality of San Antonio on about three hectares. Herrera Torres now focuses mainly on the production of naturally processed coffees, in order to achieve interesting taste profiles due to higher altitude and favorable conditions of the local micro-climate, contributing not only to the natural development of exotic flavors but also to consistent fermentation and drying.
Ripe cherries are sliced, washed and then dried in the traditional way on raised beds for 25 to 30 days. Herrera often lets the cherries go through the so-called pre-fermentation, when the cherries are placed in bags for 24 to 48 hours, where they are gradually macerated, which develops fresh fruity and acid tones.
Huabal is a mountain district in the province of Jaén in Cajamarca with diverse climatic conditions. It is one of the most visited areas by Falcon Cofees employees. Huabal has a huge potential to produce quality coffee, but due to poor infrastructure, many producers lack the quality resources and knowledge needed to develop this potential. The local valley at the foot of the mountains, which reach an altitude of over 3000 m, is characterized by a humid climate with red "African" soil, but in the vicinity we can also find dry and warm areas. That is why coffees from this area are very diverse and complex in taste.