Yellow Catuai / Washed
We love this particular coffee and it holds a special place in our hearts as it has been with us since the very begining.

Out of stock
€13.60
We love this particular coffee and it holds a special place in our hearts as it has been with us since the very begining.
Out of stock
€13.60
Our Acatenango coffees usually tend to be pretty dense and compact. They ‘like’ more aggressive energy at the beginning of the roast compared to many other coffees, given that you want to achieve a similar roast time. Watch out for significant RoR crashes after the first crack – make sure you go into the development time phase with a relatively high energy as well.
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.
This Yellow Catuai from Finca El Llano has been with us since the start, and it never disappoints. With some of the trees in this lot over 15 years old, the coffee consistently delivers outstanding quality year after year. The cherries are depulped, dry fermented for 48 hours, washed, and then dried on patios for 14 days, where the climate and constant raking ensure a slow and careful drying process.
LOCATION: Acatenango/Chimaltenango
ALTITUDE (MASL): 1,500-1,700 m.a.s.l.
VARIETIES: Bourbon, Caturra, H1, Geisha, yellow catuai, ANACAFE 14
PROCCESING METHOD: Washed
Finca El Llano is yet another small addition to the Perez coffee family. Located just 10 kilometers away from Finca La Soledad in the Acatenango region this ten hectare piece of land is nothing but lush and wonder.
For the last few years, the oldest son Raul has been overlooking and renovating the farm. He has been experimenting with new varieties that are more resistant and more productive maintaining the high quality cup profile.
Raul’s goal is to create a boutique farm that can set an example for other local producers and help to develop the Acatenango region.
We are appreciative to be able to observe and learn from Raul’s experience. We are excited to share his future coffee experiments.
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