Peru - San Antonio

We roast this coffee for filter. It works well for all types of filter coffee brewing (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...).

San Antonio is a village in the Huabal area, home to more than 32 farming families. It is one of the places that produces some of the best coffees in all of Northern Peru, and its delicate, complex profile is often a favorite.

Huabal is an area within the Jaén province in the Cajamarca region. It has enormous potential for quality coffee, but due to very poor infrastructure, many producers lack the resources and know‍-‍how to fully unlock it.

Most of the producers we work with farm at altitudes above 1800 m a.s.l. Many previously replanted their farms with the catimor variety, promoted by the government, but at higher altitudes it yields poorly and the quality is low. Thanks to the premiums paid for quality, more producers are now replanting caturra, bourbon and catuai. With good farm management and fertilization, these can deliver higher yields and better cup quality.

Because Huabal stretches across several mountains, the climate and soils can vary significantly—some areas are wet and humid with red, Africa‍-‍like soil, while others are dry and hot. All of this contributes to diverse flavor profiles and exceptionally complex coffees.

1. Harvesting & sorting: Most producers harvest their coffee themselves with help from family and neighbors.
2. Processing: The coffee is processed at the farmers’ homes using the dry (natural) method.
3. Drying: Most producers dry their coffee at home on tarps laid on the ground, as raised drying beds and tents are still not very common in Northern Peru.

The main varieties grown in the area are Caturra, Bourbon and Catimor, while this coffee features Catuai and Caturra. With proper farm management and fertilization, Caturra, Bourbon and Catuai can provide higher yields and better resulting cup quality.