Peru Toribio Vega Coffee

(earns 45 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Caramel Coffee Flavours Cookie Milk Chocolate Mixed Citrus Mixed Florals Mixed Fruits Orange Sugars Tangerine & Orange
Flavours & Notes
Quick Details
Origin(s): Africa (Multi regions) East Timor Peru
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Smooth & Gentle
Thin
Mouthfeel
Full Bodied
Creamy & Silky
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Pulped Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Peru Toribio Vega Coffee

Our new washed filter coffee from Peru is tasting great! We have been working on our roasting profiles for some time with this one and are very happy with the results. It's super smooth with notes of Mandarin, skittles and caramel.  

- Coffee story

Toribio Veg Segovia is a coffee producer from the village of El Condor in Huabal. Toribio owns a couple of hectares of land which is mostly planted with Caturra and Typica. One plot is entirely planted with Caturra, which in this area tends to produce a very small bean size, but with a very distinct, floral cup profile. The farms are off the road between El Condor and San Pablo, and sit at 1900masl, with the highest point in the farm reaching 2000masl. Toribio picks himself, with some hired workers too during the peak of the harvest, and he processes and dries his coffee at his house.

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 Elsewhere 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 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.

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