Anaerobic fermentation process enhances complexity and depth of flavor
32-day slow drying preserves freshness and intensifies aroma
Grown at 1,600 m altitude for superior quality and clarity
Distinctive floral, fruity, and sweet wine notes for a unique tasting experience
Long-lasting red fruit finish after each sip
Summarized by Shop
Natural Anaerobic Catuai from Lempira
Complex. Delicate. Unlike anything else in our lineup.
We met Jholman Mauricio Rajo on a trip through Gracias, Lempira. He told us his coffee wasn't ready yet — that he was still waiting, that he wanted to get it right before sharing it with anyone. Thirty-two days of slow drying later, we understand
Origin
Honduras, Camapara La Campa, Opalaca region
Variety
Catuai
Grown at altitude
1,600 m
Fermentation
Anaerobic, 32 days
Form
Whole bean and ground
Flavor profile
Floral, fruity, sweet wine, ripe grape, hibiscus, red fruits