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'This coffee absolutely rocks and reminds me of sticky toffee pudding'
Meet Ana Perez Rafael. Turns out she grows really amazing coffee. A new producer for us and judging by this lot, I'm really looking forward to getting more of her coffee in the future.
When we drink this coffee, we're transported to dessert time. There are lovely date and pecan notes and a distinctly treacle-y sweetness that is just really addictive.
Lovely clean, sweet filter coffee that's so easy to brew. If you're an espresso lover, you're in for even more of a treat, especially when we add milk - which instantly transforms the coffee into liquid sticky toffee pudding. Indulgent, sticky deliciousness.
Seriously, this is the most enjoyable comfort coffee I've ever had had in years. It's a shame we couldn't secure more of it, it won't be around for anywhere near long enough!
Origin: Nub'il Ha' - Huehuetenango, Guatemala
Varietals: Caturra
Processing: Washed
Roast degree: 128 (read more).
Suitable for: All Brew Methods (read more)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Ana Perez Rafael is a first-generation coffee producer based in Concepcion Huista in Huehuetenango region. During the harvest Ana made sure that only the ripest cherries were picked by having in total of four picking passes on the farm. The coffee cherries were depulped on the same day of the picking and fermented in their mucilage for 36 hours in plastic tubs.
After the fermentation the coffee was washed and further soaked for 12 hours in clean water. This process is also called as “double soaking”, more known and used in Kenya. After the washing this coffee was sun dried on a patio for six days.
“Our farm was established in 2007 and later my husband emigrated to the United States due to the financial situation. I took charge of growing coffee and years later I joined the
cooperative to strengthen my education and knowledge to produce quality coffee”, Ana explains.
The name of Ana’s farm, Nub’il Ha’ comes from the local indigenous language Popti. Nub’il Ha’ means a union of two streams of natural water which run through the mountains of Concepcion Huista. The stream runs close to the farm and delivers fresh water to the farm.
In the future Ana is interested in implementing more technical support for her washing process and she is also interested in looking into other processing methods like honey and natural processing.
