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.