This lot is a blend of day lots from the La Huaca village in the Huabal district. Coffees from La Huaca have a very distinct cup profile, which is due to the micro-climate in the area – very humid and wet – and also the deep red, African-like soils.
All of the producers pick and process their coffee themselves. Once picked, cherries are de-pulped and fermented for around 24 hours, usually in bags as very few producers in La Huaca have tanks, before it is washed and placed on a patio to dry. In this area, it takes a little longer than average to dry coffee, normally around 20 days.