ALTITUDE : 1700 MASL
VARIETAL : Catuai
PROCESS : Natural
Jose Ydrogo Gallardo owns 3 hectares of land in the village of San Antonio, Huabal district. Jose grows mostly Catuai, with some Caturra and Castillo plants. He manages the picking at his farm with the help of his family and hires some seasonal pickers who live in a nearby village.
Once picked, the cherries are pre-fermented overnight before being placed on tarpaulin mats to dry in the sun, which takes approximately 30 days
Whilst this coffee is not organic certified, Jose does not apply any chemical fertiliser or pesticide and applies compost mixed with manure as a fertiliser.
Huabal is made up of various villages and each coffee producer belongs to a village. Since Huabal spans several mountains, the climate conditions and soils can vary considerably, with some areas having wet, humid conditions and red, African-like soils and others dry and hot. This all contributes to diverse and delicious cup profiles and some very complex coffees.