Microlot

Catuai / Washed

Name: Catuai / Washed
Brand: Finca El Cucurucho
SKU: HO2513
Availability: OutOfStock

REF: HO2513

Carlos’ lots are always one of the most fruity ones, presenting the whole range of berry-like flavors.

PROCESS:

Washed

ALTITUDE:

1850 m.a.s.l.

SCA:

87,75

CROP:

2025

Honduras

El Ocotillo, Santa Barbara

Finca El Cucurucho / Carlos Ulloa

Out of stock

€20.70

Out of stock

Out of Stock

Catuai / Washed

Flavors
Roasting Tips
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€20.70

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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

10.2%

Humidity

0.46

Water activity

These coffees are one of the most user-friendly beans we’ve ever experienced, being very responsive and obtaining the heat efficiently, so don’t start too aggressively. Some of them have more tendency for slight crashing, some of them not really. Just hit your demanded roast degree and enjoy that beautiful complexity.

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: El Ocotillo, Santa Barbara

Altitude (MASL): 1850masl

Varieties: Catuai Amarillo 60%, Ihcafe 90 40%

Processing method: Washed, Natural, Honey

Finca El Cucurucho

Carlos’ connection to the rich coffee heritage of his family
stems from his father, Daniel Ulloa. Their coffee journey commenced back in the 1970s when Daniel began cultivating coffee.
Over the years, they sold their harvest to Don Cantalicio Paz, who was the grandfather of Benjamin and Arturo. Carlos joined his father in this endeavor during his formative years and adolescence.