|Flavor profile||Tamarind, Pineapple, Mango, Strawberries|
|Region||San Antonio, Huabal|
|Producers||Jose Lino Mendoza Vasquez|
|Farm||Jose Lino Mendoza Vasquez|
|Omni||perfect balanced for espresso and filter extractions|
Jose Lino Mendoza Vasquez owns 3 hectares of land in San Antonio, Huabal. Jose grows Catuai variety which he chose due to the productivity and cup quality of the variety. This year Jose has processed all of his coffee as naturals, which has greatly improved the cup quality and his profitability as a coffee farmer. Jose first washes his coffee with freshwater, pre-ferments the cherry overnight, and then places it to dry on raised beds for 30 days.
Huabal has a huge amount of potential for quality coffee, but due to very poor infrastructure, many of the producers lack the resources and knowledge to unlock that potential. 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 centers 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