Raul Perez, filter

Finca La Soledad, located in the Acatenango region of Guatemala, is run by sixth-generation producer Raul Perez, alongside his father Henio, mother Mercedes, and brother Jose. Together, they work passionately to perfect processing methods, constantly seeking to express the full quality potential of their coffees. Located on 90 hectares, 45 of which are dedicated to coffee cultivation and the rest preserved as natural forest, the finca combines production with the protection of the surrounding ecosystem. Its terroir benefits from a unique microclimate and rich volcanic soils, providing ideal conditions for developing complex and distinctive cup profiles. This attention to detail, combined with a high standard of quality, has earned La Soledad several accolades, including the Guatemalan Cup of Excellence, and built a solid reputation in the world of specialty coffee.

Acatenango, recognized as a coffee-producing region in 2006 after more than 140 years of documented cultivation, is one of eight coffee-producing zones in Guatemala. Its cool climate, abundant rainfall, and volcanic soils provide ideal conditions for high-quality coffee. Acatenango coffees are distinguished by bright acidity, floral and fruity notes, and a balanced, silky cup. Many producers favor sustainable practices, such as shade-growing and the preservation of biodiversity.

In Guatemala, the Caturra variety is renowned for its distinctive flavor profile and ability to thrive at high altitudes. A natural mutation of the Bourbon coffee plant, the Caturra is distinguished by its compact growth habit, which improves its resistance to wind and rain while facilitating harvesting. In the Acatenango region, where volcanic soils and a favorable climate create ideal conditions for growing coffee, this variety produces beans with balanced acidity and complex, nuanced flavors.

The Perez family favors the traditional washed process for all of its coffees. The ripe cherries are hand-picked and carefully sorted. They ferment for 40 to 45 hours in cement vats to break down the mucilage, before being carefully washed. Drying takes place on African beds for 12 to 18 days, promoting optimal aeration and preserving the aromas. This precise work translates into a cup of great cleanliness, aromatic liveliness, floral, citrus, and tropical notes, a silky body, and beautiful complexity.