Catuai / Anaerobic Natural
This is our first year working with Raul Manueles. His farm neighbours with finca El Puente and Marysabel supports Raul to process his coffee.
€19.60 /kg
This is our first year working with Raul Manueles. His farm neighbours with finca El Puente and Marysabel supports Raul to process his coffee.
€19.60 /kg
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
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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