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Catuai / Anaerobic Natural

REF: HO2605

This is our first year working with Raul Manueles. His farm neighbours with finca El Puente and Marysabel supports Raul to process his coffee.

PROCESS:
Anaerobic Natural
ALTITUDE:
1560 m.a.s.l.
SCA:
87
CROP:
2026
Honduras
Chinacla, La Paz
Santa Clara Mill / Raul Manueles

€19.60 /kg

In Stock

€19.60 /kg

Total: €19.60

In Stock

*price incl. VAT
kg
Added to wishlistRemoved from wishlist 3

Discount per Quantity

Quantity kgDiscountPrice
5 – 103%€19.01
11 +5%€18.62

*Price changes per quantity will be added in the shopping cart

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATIONUP TO 3KGUP TO 10 KGUP TO 20 kgUP TO 31,5 KgDELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)โ‚ฌ5,40โ‚ฌ6,60โ‚ฌ7,80โ‚ฌ10,802-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)โ‚ฌ7,20โ‚ฌ9,60โ‚ฌ12,00โ‚ฌ18,003-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)โ‚ฌ9,60โ‚ฌ12,00โ‚ฌ15,60โ‚ฌ24,004-8 days
ZONE D (Finland, Greece)โ‚ฌ14,40โ‚ฌ19,20โ‚ฌ24,00โ‚ฌ36,003-7 days
ZONE E (United Kingdom, North Ireland)โ‚ฌ19,20โ‚ฌ21,60โ‚ฌ24,00โ‚ฌ31,205 days

We understand the importance of flexibility when it comes to payments.

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Catuai / Anaerobic Natural
Catuai / Anaerobic Natural

€19.60 /kg

Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffeeโ€™s properties.

Roasting Tips

11.2%
Humidity
0.53
Water activity

This Santa Clara lot is one of Raรบl’s experiments with an anaerobic natural process. After harvesting, the coffee cherries are placed in barrels in the afternoon after picking. The barrels have valves that allow the gases produced during fermentation to be controlled. The cherries remain inside for 72 hours before being removed and placed directly on raised beds or patios to dry under the sun. Depending on the weather, the drying process takes around 20 to 25 days, until the coffee reaches approximately 10% moisture.

Location: Chinacla, La Paz

Altitude (MASL): 1560 m.a.s.l.

Varieties: Catuai

Processing method: Washed, natural, honey, anaerobic, semi-anaerobic

Santa Clara Mill

At 73, Don Raรบl Manueles has spent almost six decades working with coffee. He started at a coffee beneficio at just 15 and went on to become a producer and the manager of Beneficio Santa Clara in Chinacla, Honduras.

Today, he manages 25 hectares across six coffee growing areas and continues to explore new approaches to coffee processing. His long relationship with Marysabel and Moisรฉs of Finca El Puente has also helped him connect with roasters and reach new markets.

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