Guatemala Raul Perez La Llano

• Country: Guatemala
• Region:  Acatenango
• Producer:  1,650 masl
• Variety: H1 Hybrid
• Altitude:  1,650 masl
• Process: Hand-picked at peak ripeness. Floated to further remove defects. Held in cherry to ferment for 15 hours. Depulped. Dry fermented in sealed bins for 42 hours. Washed. Dried on raised beds for 25 days until moisture content reaches ~10.5%.

Roaster's story:

Raul is one of the few producers we work with who can deliver multiple variety separations from the same farm. This provides a very unique opportunity to taste many different varieties from the same microclimate. In the cup we find a sweetness-focused profile of baking chocolate, cream, and strawberry.

ABOUT RAUL PEREZ

We have known of Raul's coffees for years now and it continues to be an honor to work with his coffees. 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. We really look forward to continuing to work with Raul and discovering more of what he has in store for this special farm. 

ABOUT H1 HYBRID

H1 is a first-generation (F1) hybrid originating from a cross between rust-resistant T5296 and the Ethiopian landrace variety Rume Sudan. It is resistant to coffee leaf rust, very high yielding, and shows potential for exceptional cup quality. F1 hybrid parents are typically chosen to be genetically distant from one another to maximize what is called hybrid vigor. This translates to high yields and overall vitality (for example, tolerance to frost), without reductions in cup quality or disease resistance. There are only a handful of F1 hybrid coffee varieties in the world—most of which were developed in the last ten years, and only recently made commercially available to farmers.