Peru Huabal Perlamayo

Raw sugar sweetness, hazelnut and walnut accents, along with dried apple and peach tea. Bittersweet the darker you roast, and fruited hints hold up to roast development. City to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types, Bourbon Types, Typica Types
  • Farm Gate Yes
Region Perlamayo, Huabal
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date February 2019 Arrival
Lot size 36
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Caturra, Typica, Bourbon
Grade SHB EP
Appearance .7 d/300gr, 17-19 Screen
Roast Recommendations City to Full City
Type Farm Gate
Recommended for Espresso Yes

This "Perlamayo" lot is comprised of the coffees from several small-holder farmers in the town of Perlamayo within the greater District of Huabal. Altitude range in SF is 1800 to 1900 meters above sea level and cultivars grown are typically Caturra, with some Typica and Bourbon mixed in. Farmers in Perlamayo typically have less than half a hectare of coffee planted, which is much less than what you see in the other towns we've bought coffee from (San Francisco, Alto Pirias, etc). This is a fully washed coffee, wet processed by the farmers who then deliver their coffee in dry parchment (the green bean with the thin parchment layer still intact) to a warehouse in Cajamarca where it is graded and purchased. The group who set up this buying operation are working to register all the farmers they buy from in order to help isolate different quality tiers, but also be able to issue the initial payments and any quality premiums themselves, something that was lacking when they were buying through more traditional avenues. It doesn't help that the roads leading to Huabal and within the district are much more rustic than some of their neighbors, limiting access to farmers in this region.

The dry fragrance displays a clean malted sweetness and hint of black walnut. A walnut smell comes through in the wet aroma too, like walnuts candied with brown sugar and cinnamon. At City roast the coffee shows a convincing raw sugar base sweetness, with hazelnut and walnut accent notes that you'd expect given the aromatics. Acidity has a malic quality and accompanied by dried apple and peach tea. Full City roasts are bittersweet and the fruited accents hold up the darker roast development. Espresso shots of Full City roasts have a chocolate-hazelnut flavor that lasts long in the finish, and body has a creamy texture.