Cafe Rafa
Cafe Rafa

Cafe Rafa

Medium Roast in a 12-oz bag

Cantaloupe, Apricot
Santiago Atitlan, Sololoa, Guatemala
4,600 feet above sea level
Juan Rafa
Washed process + Screen sorted

If you've ever thought about spending time on a beautiful lake surrounded by unlimited views, we suggest you visit Lake Atitlan in Guatemala, one of the most beautiful lakes in the world. We first visited this lake back in January 2019. We were on our way north to San Pablo for a medical reconnaissance trip. Our stop at the lake brought us to the town of Santiago Atitlan and into Cafe Rafa, a small cafe that is a short uphill walk from the boat docks that welcome visitors to the town. Here we vividly remember having our best cups of espresso since arriving in Guatemala. We asked the cafe owner, Juan Rafa, where he got his coffee from. With pride, he told us he grows his own coffee using organic methods and showed us pictures of his farm.

Fast forward to 10 months later, we were back in Santiago Atitlan. Looking for that memorable cup of coffee again at Juan Rafa's cafe. This time we were there to visit his farm as well as bring back some green coffee processed by Juan himself. With 6 visitors, Juan had us ride on the back of a pick-up truck. We rode through the tight streets of Santiago Atitlan before quickly hitting the forests that lay in the outskirts. The road hugged the shores of the lake and we were in awe with the green shores of the lake that would lead to the high elevations of different volcanoes in the distance. A 20-minute ride brought us to his farm which displayed Volcan De San Pedro in the background.

The organic methods used to grow this variety of coffee utilize shade from larger trees. The leaves from these trees are also used to cover the soil at the base of the trees. No fertilizers or pesticides are used to grow the plants and thus some of the trees don't look as large as some of the other trees we've seen on other farms. Juan's ancestry dates back to the Mayans and his family has been cultivating coffee as well as other fruits for generations. This coffee holds Guatemala's signature boldness but with a sweet canteloupe front and an apricot nectar finish. Best served as an espresso but the flavors still shine in a pour-over.

Juan is also president of an orphanage in Santiago Atitlan, where children that were orphaned from the recent civil war are being taken care of. The Black 6 Project is working with Juan to help restore and build parts of the orphanage during the next trip to Guatemala estimated in November 2020. Stay tuned to hear more about this project and how you can help and volunteer to help with the orphanage as well as see what else Guatemala has to offer.


How to choose your grind...
Everybody has their own preference for brewing coffee. We offer grinds for the following methods at the moment.
French Press – We use a coarse grind for the French press. Grind consistency is similar to that of kosher salt.
Drip - We use a medium grind with a consistency similar to table salt. Request this if you brew your coffee with a Chemex, Hario pour over or a coffee machine.