The Perez family uses a traditional washed method of processing for all of their coffees, and everything is done manually from picking to drying. They have also been experimenting with different fermentations to achieve new flavour profiles and push the boundaries. They have built a new lab on site recently, allowing them to cup all their coffees directly at the farm. Raul is a pioneering coffee producer who is passionately interested in innovation, quality, and sustainability. La Llano is 45 hectares (111 acres) and rests in the shadow of the volcano El Fuego alongside 45 hectares of natural forest reserve.
Sweet & Sugary
Currant
Tamarind
Type
Single Origin
Origin
Acatenango, Guatemala
Roast
Light
Species
Arabica
Varieties
Geisha/Gesha
Process
Washed
Altitude
1400-1600m
Producer
Raul Perez
Farm
El Llano