THE FARM: Originating from the town of San Antonio, Huabal, this dry process blend represents the coffees of many small-holder farmers in this region. The altitude around San Antonio ranges from 1600 to 1700 meters above sea level, and the local group behind the sourcing register all the farmers they buy from in order to help isolate different quality tiers, but also be able to issue the initial payments and any quality premiums themselves, something that was lacking when they were selling through more traditional avenues. It doesn't help that the roads leading to Huabal and within the district are much more rustic than some of their neighbors, limiting access to farmers in this region.

This is a dry process coffee, where the whole coffee cherries are dried seeds intact. The time it takes to dry the seeds inside down to 10-11% moisture is 3-4 weeks, roughly three times the time it takes to dry a fully washed coffee. The dry process method is known for producing a more fruit-forward cup, which is what you'll find in this lot from San Antonio.

OUR ROAST brought out robust tones and roast flavors that were accented by rustic dark fruit notes. Adding hot water brought out some potent winey fruit accents, along with a scent of fig butter amidst bittersweetness. In the cup the fruits showed some winey/ripe notes that were complex, and brought an intensity to the brew. The finish was marked by flavors of pulpy fruits, fermented apricot, and a tobacco note that added an earth tone.

*** All prices are per pound ***