Caballero Catuai 147,-
This is the traditional cultivar that was commonly grown in Honduras before leaf rust forced farmers to change to resistant cultivars like Ihcafe90 (Catimor). Catuaí is a hybrid of Mundo Novo and yellow Caturra that was developed in Brazil. When grown in the cool climate in Marcala, Honduras, it gets less nutty and more chocolaty than the classic Brazilian Catuaí. I find the Caballero's Catuaí coffees always to taste very chocolaty with a subtle green bell pepper undertone and bitter plum flavours. It is always sweet with moderate acidity making it a coffee I always drink a lot of.
Plums, red apples and milk chocolate.
Marysabel Caballero & Moises Herrera
Chinacla, La Paz, Honduras
1500 – 1600 masl under shade trees.
Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets.