Image 1 of 1
Ana Perez Rafael is a first-generation coffee producer based in Concepcion Huista in the Huehuetenango region. During the harvest Ana made sure that only the ripest cherries were picked. The coffee cherries were depulped on the same day of 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, known as a ‘double soaking’. 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 Huista. The stream runs close to the farm and delivers fresh water to the farm.