Yellow stone fruits・Fermented sweetness・Nutty
Roaster: Visa Tuovinen
Mrs Ana Perez Rafael has been managing their families 1-hectare farm for years. The farm produces 1200kg of coffee yearly. We at Makea coffee fell in love with Ana’s coffee because of the juiciness and flavour profile that is unusual even for the area. The coffee beans have been soaked with the mucilage for 36 hours, washed and then soaked for 12 more hours in clean water. The double soaking process gives this coffee a magnificent fermented sweetness. We have committed to buying coffee from Ana’s future harvest too and will pay 235% of the market price as a quality reward.
Region: Huehuetenango, Concepcion Huista
Farm: Huista Nub’il Ha’
Farmer: Ana Perez Rafael
Growing Altitude: 1570–1650m
Processing: Wet Milled