Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A).

This Catuaí is grown at 1700 to 2000 masl in Antigua, Guatemala, in shaded forests, cultivated and processed with care for the environment and the cherries. Cherries are handpicked when ripe, more specifically when their brix degree is measured at or above 18°, which indicates with certainty that the cherries are ripe enough for processing. All cherries are then left to rest in the open air, and depulped 24 hours later. After depulping, the coffee is transferred immediately to large plastic bags and tanks - upon availability - to ferment anaerobically for another 72 hours. This fermentation time allows the mucilage to break down and lactic bacteria to become more dominant. After fermentation, coffee is honey dried on raised beds in greenhouses for 21 days until the desired humidity is reached. This unique Honey Anaerobic processing ultimately enhances the coffee’s overall complexity and its creamy mouthfeel, a cup profile which we feel is perfect for our Espresso C series.

This coffee was sourced directly through our friend, producer Felipe Contreras, and imported by Sapere Coffee.