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Catuai / Natural Anaerobic

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.

12.50 /kg

In Stock

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

12.50 /kg

Total: €12.50

In Stock

*price without VAT
kg
Added to wishlistRemoved from wishlist 0

Discount per Quantity

Quantity kgDiscountPrice
5 – 105%14.73
11 +8%14.26
*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)€3,50€4,50€5,50€7,002-5 days
ZONE B (Austria, Estonia, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)€5,00€6,50€7,50€14,003-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy)€6,00€10,00€11,00€18,004-8 days
ZONE E (Finland, Greece)€11,00€14,00€16,00€25,003-7 days
United Kingdom, North Ireland€16,00€18,00€20,00€26,005 days

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

Payment method Payment details
As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
The payment will be processed by Paypal.
 
Catuai / Natural Anaerobic
Catuai / Natural Anaerobic

12.50 /kg

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

PROCCESING 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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