Pascual Santos Linares is a coffee producer from La Flor in the district of Huabal. Pascual has around 2 hectares of land at 1850masl which is planted with caturra, typica and bourbon, Pascual picks and processes his coffee himself and processes it at his house, fermenting for around 36 hours before drying on tarpaulin lined patios. This lot is made up of a blend of day lots, which in total is almost all of Pascualls yearly production. La Flor has become famous within Peru after Juan Heredia, who is from La Flor, won the cup of excellence last year. The cup profile of coffees from this village are very fruity with plenty of acidity, showcasing how good coffees from Huabal can be.