This is the first harvest in which we sourced directly ourselves at origin. We are extremely proud to be working directly with a small range of producers from Guatemala who take pride in quality and experimentation.
Producer: Henio Pérez and family
Varietal: Caturra & Bourbon
Altitude: 1650 metres above sea level
Flavours: Caramel, Peach & Apricot
Cup Score: 86
Harvest: November-February (Arrived UK 2nd August 2019)
Importer: Django Coffee Co. in partnership with 88 Grains
Where is it from?
We are happy to share our first lot from Finca La Soledad. We visited Raul and Jola back in May and spent the day exploring farms, enjoying great food and having a few beers in the beutiful town of Antigua. The coffee we cupped on Finca la Soledad was top notch and this is the first of two lots that we brought home from the farm. We are extremely proud to be working directly with a small range of producers from Guatemala who take pride in quality and experimentation.
Finca La Soledad has been part of the Perez family for five generations. The farm is located in the green heart of Acatenango region. Its unique microclimate and rich volcanic soil make it a perfect combination for growing high-quality coffee with a very distinct profile.
Henio and his two sons, Raul and Jose have been working together with a focus on constantly developing and improving their processing standards to achieve the coffee best quality potential. They have been able to set high standards and examples not only for the Guatemalan coffee producers and community but also share their knowledge with coffee roasters from around the world.
Multiple Cup Of Excellence participant and award winner gained great
respect and recognition in the whole coffee chain. We are grateful to be able to share with you their inherited passion for coffee as well as respect for their ancestors and their land. The main objective of the Perez family is innovative processing as well as economically sustainable coffee production.
Over the years they have been improving and adjusting their wet coffee processing. They focus on perfectly selecting and picking coffee cherries at the right ripeness point. Their seasonal workers have been coming back to work with them for each harvest for years and they know exactly what is expected of them. Next, coffee is de-pulped and dry fermented for 36 hours in tanks.
Their drying technique is what adds to the cleanliness and long-lasting shelf life of their coffee and that is what they are known for. Coffee is slowly dried on patios (12-14 days) and moved every hour to make sure even drying.
The family has been working closely with World Coffee Research in researching the adaptation of new varieties to the country and the region to plant hybrid varieties that will allow higher yield in coffee production with a consistent and high-quality cup.
Filter & Espresso