PROCESS

Rafael’s coffee is picked ripe and depulped the same day, fermented dry for 12-13 hours before being quadruple washed, then dried on concrete patios for 14 days.

PRODUCER

Rafael Solis Galves owns the 30-hectare farm known as El Cielito, 6-hectares of which is planted with coffee. He is a member of the Triunfo Verde Cooperative. The farm is located in the El Triunfo Biosphere Reserve which is one of the world’s most diverse forest reserves and is located in the highlands of the Sierra Madre de Chiapas. The reserve contains Mesoamerica’s largest continuous cloud forest and serves as a refuge to thousands of plant and animal series. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration.