This coffee comes from the district of Huabal, located in Jaen province within the Cajamarca region of Peru. Falcon is currently working with 105 producers in the region, where the average farm altitude is 1,825 meters. The producers cultivate a mix of Catimor, Caturra, Bourbon, and some Typica varieties, the latter being preserved by older generations. The coffees in this lot were home processed by the producers, with cherries being rested for 24 hours after harvest, then depulped and fermented for 24 to 48 hours. Following fermentation, the parchment is washed and dried on African beds or patios for 11 to 14 days. This lot is a blend of coffees from several producers in the region, collected and stored at Falcon’s warehouse in Jaen before being blended and milled.