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Catuai / Washed

Finished coffee

Marysabel’s washed catuai lots are amazingly stable, clean and round year by year. Well balanced, with elegant, ripe acidity. A textbook definition of a high quality, mild specialty coffee. We love it!

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€10.50

Out of stock

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Round Round

Roasting Tips

For majority of our washed Honduran coffees we recommend a rather smooth energy approach from the beginning of the roast, since they tend to absorb energy pretty efficiently from the start. Nothing crazy throughout the roast, just try to achieve your demanded RoR values during the first crack.

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: Marcala, La Paz

ALTITUDE (MASL): 1,500-1,680 m.a.s.l.

VARIETIES: Catuai 80%, 20% Geisha, Java, Pacamara, Red and Yellow Bourbon, Pacas, SL-28, Batían

PROCCESING METHOD: Washed, Natural, Honey, anaerobic, semi-anaerobic

Finca El Puente

Marysabel and her husband Moises initiated their cultivating coffee affair in the year 1996 (bought land in 1992).

Marysabel comes from the coffee growing family that dates back all the way to the year 1907. It wasn’t until 1996 after she married Moises when they have decided to focus and work hard to develop quality in coffee and eventually become coffee growing leaders in their country.

As COE winners Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment. Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee and it reflects on all the coffee producing levels.

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