ETHICA SPECTRUM - Raul Perez Geisha Washed

RAUL PEREZ
Nestled in the volcanic region of Acatenango, Guatemala, La Soledad Farm is a treasure trove for specialty coffee lovers. Managed by patriarch Henio Perez and his two sons, Raul and José, this family farm embodies meticulous craftsmanship and a passion for quality. For generations, the Perez family has harnessed the unique characteristics of their terroir to produce coffees with rich and varied flavor profiles, encompassing a multitude of varieties. Their unwavering commitment to quality and constant pursuit of perfection have earned them several prestigious awards, including the Cup of Excellence in Guatemala. This esteemed competition highlights the country’s best coffees, and La Soledad has consistently emerged victorious, reinforcing Raul and his family’s reputation in the global specialty coffee industry.

ACATENANGO
The Acatenango region is distinguished by a set of natural conditions that are particularly favorable to coffee cultivation. At an altitude of between 1,600 and 2,000 meters , the climate is cool, which slows down the maturation of coffee cherries and allows more complex and nuanced flavors to develop.
In addition, the farm is located near the Acatenango volcano , whose past eruptions have enriched the soils with minerals. These fertile volcanic soils promote optimal growth of coffee plants and directly influence the aromatic profile of the beans. The result? Coffees with distinct notes that reflect all the richness of this unique terroir.
Their commitment to quality and constant pursuit of perfection has earned them several awards, including the Cup of Excellence in Guatemala. This prestigious competition highlights the country’s best coffees, and La Soledad has consistently won, reinforcing Raul and his family’s reputation in the global specialty coffee industry.

PROCESSING
The Perez family use the traditional washed process for all their coffees. The process begins with carefully hand- picking only the ripest cherries, followed by a rigorous sorting to remove any defects and guarantee uniformity. After sorting, the cherries are fermented in dry cement tanks for 40 to 50 hours, allowing the mucilage to break down, before undergoing a thorough washing to remove any remaining pulp. The beans are then carefully dried on raised beds, ensuring even airflow and preserving their delicate flavors. This meticulous approach highlights a clean, vibrant acidity and a complex flavor profile, often featuring bright floral, citrus, and tropicalfruit notes, complemented by a smooth body and a well-balanced cup. The resulting coffee reflects not only theideal high-altitude growing conditions but also thePerez family's unwavering commitment to quality andattention to every detail of the process.