Region: El Condor, Huabal, Cajamarca
Owner: Toribio Vega Segovia
Altitude: 1900 masl
Cup Score: 85.5
Tasting Notes: Banana and mandarin, layers of caramel and skittles, bright lemony acidity and a long finish
SBR Roasting Profile: 2-3
Peru - MACHU PICCHU - Toribio Vega Segovia Per Kg
Toribio Veg Segovia is a coffee producer from the village of El Condor in Huabal. Toribio owns a couple of hectares of land which is mostly planted with caturra and typica. One plot is entirely planted with caturra, which in this area tends to produce a very small bean size, but with a very distinct, floral cup profile. The farms are off the road between El Condor and San Pablo, and sit at 1900masl, with the highest point in the farm reaching 2000masl. Toribio picks himself, with some hired workers too during the peak of the harvest, and he processes and dries his coffee at his house.
Huabal is a district within the Jaén province of Cajamarca and is one of our strongest areas for members and quality. Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure many of the producers lack resources and knowledge to unlock that potential. Altitudes in the area range from 1200 to 2100masl, but most of the producers we work with are above 1800masl. Many producers in Huabal had been regenerating their farms with catimores, which had been promoted by the government and multinational buyers, and in some altitude ranges have given great results and with good management produce decent cup quality, but in the higher altitudes rarely produce much and the quality is poor. Now with the premiums that they’re receiving for quality, more and more producers are re-planting caturra, bourbon and catuai, which, with good management and fertilization can yield higher and produce much better quality coffee. Huabal is made up of various villages, which are centres of coffee production and each producer belongs to a village. Since Huabal spans a couple of 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.