Peru - Huabal

Great for all filter brewing methods (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).

We also roast this coffee for espresso. Find it here: Huabal for espresso

Huabal is a high‍-‍altitude district in Peru’s Jaén province, where dozens of smallholder communities are spread across steep ridges and humid valleys. Farms here are typically smaller than 2 hectares.

Coffee from this area is delivered as parchment coffee to the Falcon Coffees Peru (FCP) warehouse in Jaén. FCP was founded in 2019 to work directly with farmers in the northern producing region and was among the first to pay prices differentiated by quality directly at farm level. In 2022, FCP expanded its export program by working with producers organized in cooperatives, giving buyers more reliable access to certified coffees.

FCP teams provide farmer training and work to increase productivity. For specialty lots, they identify engaged farmers, carry out farm assessments, run workshops, and provide ongoing agronomic support.

FCP commits to purchasing coffee from participating farmers and paying quality premiums on top of local prices, based on delivered quality.

1. Washing and processing: Most coffees from Huabal are fully washed.
2. Drying: Coffee dries evenly thanks to the pronounced dry season from July to September.
3. Delivery and analysis: The FCP warehouse in Jaén receives small daily deliveries of parchment coffee from Huabal communities. Each delivery goes through physical analysis and sensory evaluation (cupping).
4. Buying and pricing: Once a lot is graded, FCP makes an offer the same day and pays via immediate transfer. This fast cycle supports farm cash flow and ensures the price is determined by physical quality and cup score.
5. Lot building: Where volumes and flavour profiles align, FCP builds producer lots or community lots from Huabal, which are then quickly moved to parchment milling and shipping.
6. These processes and strict quality control ensure the coffee is handled with a strong focus on preserving clarity of flavour, which at higher altitudes results in clean, sweet profiles.

In Huabal, farms are planted mainly with Caturra, Bourbon and Typica, and this particular lot is made up of Caturra and Pache. These traditional Arabica varieties are known for producing at Andean high altitudes clean, sweet flavour profiles with balanced body and pleasant fruity acidity.