NERO SCURO ROASTERY

San Francisco Huabal – Cajamarca, Peru

Origin

• Country: Peru

• Region: Huabal, Cajamarca

• Farm: San Francisco

• Altitude: 1,700–2,000 meters above sea level

• Harvest Period: June – October

Producer and Farm Details

• Producer: [Insert producer's name if available]

• Farming Practices:

  • Smallholder farm focusing on selective hand-picking and sustainable cultivation.

  • Emphasis on preserving native biodiversity and traditional farming methods.

Varietal and Processing

• Varietals: Bourbon, Typica, Caturra

• Processing Method: Natural

• Processing Highlights:

  • Slow, controlled drying on raised beds to enhance fruity complexity and sweetness.

  • Extended fermentation periods to develop layered flavor depth.

Tasting Profile

• Primary Flavor Notes:

  • Ripe Red Berries

  • Dried Fig

  • Dark Chocolate

• Supporting Notes:

  • Floral hints and subtle tropical fruit undertones

• Mouthfeel:

  • Full-bodied, juicy, and velvety

• Finish:

  • Sweet, lingering with a vibrant, clean acidity

Recommended Brewing Methods

• Filter: Bright and fruity, highlighting the natural sweetness and clarity.

• Espresso: Rich and full-bodied with a bold, fruit-forward punch.

Roaster’s Note

San Francisco Huabal captures the elegance and vibrancy of Peru’s highlands with its naturally sweet profile and juicy complexity.
At Nero Scuro, we celebrate coffees that transform a cup into an experience — and this lot is a perfect reflection of craftsmanship, terroir, and tradition.

NERO SCURO ROASTERY

"Crafted in Darkness. Revealed in Flavor."