Brown sugar, cream, light and bright without the acidity… that’s a good coffee. That’s an every-day drinker if ever there was one. And dare I say it, that’s a near perfect espresso. This Peruvian coffee was grown at 1700 - 1950 masl, made up of the varieties Caturra, Typica, Bourbon, Costa Rica 95, and Catimor; from a picturesque village called La Huaca. A community lot from a group of producers spread over Huabal, the namesake of this coffee.