Cherries are handpicked when fully red and ripe and when their sugar content is measured at or above 18 degrees brix. Once picked, all whole cherries are collected and immediately fermented in sealed plastic bags or tanks for 48 hours straight and depulped right after. With large amounts of mucilage still left on, the beans are spread out to dry in greenhouses for approximately 21 days, without going through another fermentation and so reducing water use to a minimum. From start to finish, this Catuaí is grown and processed between 1800 and 2050 masl. The high elevation allows the cherries to develop more flavours, while the black honey process after picking brings out a lot of natural sweetness in the beans. It is astonishing how Felipe and his team manage to showcase the cleanest identity of their coffees year after year at such a young age.

This coffee was sourced directly through producer and friend Felipe Contreras from Finca Gascón.