Nelber Arevalo Heredia is the owner of just one hectare of land situated at 1850masl in the mountainous Huabal district of Jaén, Cajamarca. The small plot has been planted with typica and caturra coffee that pack a powerful subtropical flavour punch.
Since Huabal spans several mountains, the climate conditions and soils can vary considerably, with some areas having wet, humid conditions with red, African-like soils, and others dry and hot. This all contributes to diverse and complex cup profiles.
With the help of his brothers, Nelber picks and ferments his coffee for 24 to 36 hours, before washing. He then dries the coffee on a lined patio for 14 days.
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