Region: Huabal, San Francisco
Variety: Catuai
Process: Natural
Altitude: 1700-1900m
Notes: Plum, grapefruit, dark chocolate.

San Francisco is a village in the district of Huabal, home to over 50 farming families. Situated at altitudes between 1600 and 2000 meters, the main coffee varieties grown here are Caturra and Catimor. As in much of Northern Peru, drying beds and tents are uncommon, and most producers dry their coffee on tarpaulin mats on the ground. Harvesting is typically done by the producers themselves, with help from family and neighbours, and the coffee is processed and dried at home.

Huabal, located in Jaén province, Cajamarca, is one of our strongest regions for both membership and coffee quality. Despite its potential for high-quality coffee, poor infrastructure limits many producers from achieving this. Altitudes range from 1200 to 2100 meters, with most producers working above 1800 meters. While many farmers previously planted Catimores, promoted by the government and multinational buyers, these varieties perform poorly at higher altitudes. Now, thanks to quality premiums, more producers are replanting Caturra, Bourbon, and Catuai varieties, which, with good management and fertilization, can yield higher-quality coffee.

Huabal consists of various coffee-producing villages, each with unique climate conditions and soils. The region spans several mountains, leading to varied environments, from wet, humid areas with red, African-like soils to dry, hot conditions. This diversity contributes to complex and distinct coffee profiles.