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Catuai / Natural Anaerobic

REF: HO2303
Finished coffee

This is an example of an anaerobic we truly enjoy – not overfermented, no vinegary or rotten vibes. Just high pulpy intensity and sweetness with loads of juicy, berry-like notes.

PROCESS:
Natural Anaerobic
ALTITUDE:
1250-1280 m.a.s.l
SCA:
86
CROP:
2023
Honduras
Ocotepeque
Finca Las Rosas / Jaime Urias

Out of stock

Original price was: 67,00 zł.Current price is: 54,00 zł.

Out of stock

Out of Stock

Catuai / Natural Anaerobic
Catuai / Natural Anaerobic

Original price was: 67,00 zł.Current price is: 54,00 zł.

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 coffee’s properties.

Roasting Tips

Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

Location: Santa Teresa, OCOTEPEQUE

Altitude (MASL): 1250 - 1280masl

Varieties: Obata, Lempira and Icatú

Processing method: Washed, natural, honey, anaerobic

Finca Las Rosas

Jaime got into coffee early in life and worked at the farm with his father who passed away when Jaime was only 18.
The following harvest season, the coffee crop was nearly decimated by rust, necessitating early mornings and desperate efforts to salvage what he could.

Thoughts of fleeing to the United States for a better life crossed his mind, but the commitment to his mother and financial constraints kept him rooted in his hometown of Santa Teresa.

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