We venture to South America to bring you the Torres from Huabal, Northern Peru. In all honesty we don’t normally pick Peruvian coffees, but after seeing coffee quality get better and better over the years we couldn’t pass this one up.
The Torres has been named after farmer Presbitero Herrera Torres, who owns a 3 hectare farm in the village of San Francisco within the Huabal district. This particular coffee has been processed naturally, whereby the coffee cherries are washed and sealed in tanks for 24 hours before being dried on raised beds for 10-15 days. All contributing to a more tropical and fruity coffee in cup.
THE RISE OF HUABAL – PERU
Although Peru may be the 9th biggest coffee producing country, its speciality coffee scene is one of an underdog and in most cases hasn’t yet fully been potentialised.
Huabal is the closest to this goal due to its near perfect coffee farming conditions. It sits up to 2100 metres above sea level with favourably similar climates and soils compared to the top African speciality farms (where we consider the best coffees are from). Additionally, Huabals farming standards have drastically improved, with more and more farmers replanting the higher quality Caturra, Catui and Bourbon coffee varietals. Putting Huabal in good stead, there is no doubt Huabal and therefore Peru will be one to watch on the Speciality coffee scene.
Can you taste it?
Due to its natural process the Torres has a pronounced fruity edge alongside surprisingly rare tropical flavours. Expect tasting notes of coconut, tartness of dragonfruit with a dark chocolate base.
Due to its tropical and fruity vibe, we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it stills taste great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
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