Presbitero Herrera Torres
Origin: Huabal, Peru.
Presbitero Herrera Torres owns 3 hectares of land in the village of San Francisco, Huabal district. Presbitero grows mostly caturra, with some old typica plants remaining from before he renovated the farm. Presbitero manages the picking at his farm with the help of his family and hires some seasonal pickers who live in a nearby village. Once picked, Presbitero pre-ferments his coffee in cherry overnight before depulping and fermenting in a tank for 24 hours. The coffee is then washed and placed on tarpaulin mats to dry in the sun, which takes between 10 and 15 days. Whilst this coffee is not organic certified, Presbitero does not apply any chemical fertiliser, pesticide or fungicide and applies compost mixed with manure as a fertiliser.
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.