Mario Chamaya Rafael is a coffee producer based in Santa Rosa, Huabal, Northern Peru, operating at an elevation of 1900 meters on a 3-hectare farm. His annual production consists of 90 quintales of meticulously processed washed coffee, primarily featuring Caturra varietals in both red and yellow. Mario’s approach to coffee production is methodical. After harvesting, the coffee cherries rest in a tank for one day, allowing for flavour development. Subsequently, the cherries undergo a 48-hour fermentation period in the same tank to enhance their distinct characteristics. The coffee is then washed and dried for 10 days, showcasing the region’s unique qualities and Mario’s precision.Mario Chamaya Rafael’s coffee reflects his unwavering commitment to quality and sustainability, ensuring that each cup of his coffee represents the Huabal region in Northern Peru.