This coffee from Mavila Ruiz Diaz is the last of our Peru selections for this year. If you enjoyed the other three, you’ll enjoy this too. Expect lots of gooseberry acidity up front, some pineapple qualities with both a jammy and buttery body and sweet berry notes on the nose.
Mavila Ruiz Diaz is the owner the of the 1 hectare farm, La Lucuma. Mavila grows Castillo and Caturra varieties on the farm which sits at an altitude of 1800masl in the village of San Francisco, Huabal district. Mavila does not apply any agrochemicals and the farm is managed organically with applications of decomposed coffee pulp and chicken manure as a fertiliser.
Mavila picks the coffee herself, with the help of her family. Once picked, the cherries are washed and floated before being pulped and then fermented for around 36 hours. Once the mucilage comes away from the beans easily, the coffee is washed and moved to lined patios to dry in the sun for 10 to 14 days.
Huabal is a district within the Jaén province of Cajamarca. 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 2100 masl, but most of the producers our importers work with are above 1800 masl. Many producers in Huabal had been regenerating their farms with the Catimor, 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 fertilisation 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.