PERU MARCO ANTONIO
Natural
ESPRESSO

CUPPING NOTES

Almond, raisin and grapefruit. Smooth body and balanced acidity.

Marco Antonio Estela Vásquez has his land in the village of San Antonio, in Huabal, where he grows the Catuaí variety. As a young and innovative producer, Marco Antonio has been experimenting with pre-fermentations and often tastes his own coffee to guide its processing, something almost unheard of in Peru. He has sought a touch of passion fruit in his coffee, which has led him to extend the pre-fermentations to 100 hours. The cherries are picked, washed and then placed in bags to ferment for 100 hours before being dried on raised beds for 25 days. Huabal is a district in the province of Jaén in Cajamarca. Huabal has great potential for quality coffee, but due to poor infrastructure, many producers lack the resources and knowledge to make the most of it. Thanks to the premiums they receive for quality, more producers are replanting Caturra, Bourbon and Catuaí, which, with good management and fertilisation, can produce more and much better quality coffee. Huabal is made up of several villages that serve as coffee production centres, and each farmer belongs to a specific village. Because Huabal is spread over several mountains, climatic conditions and soils vary considerably. Some areas experience wet conditions with red African-type soils, while others are dry and hot. These diverse conditions contribute to complex cup profiles.