Caballero Catuai 159,-
This year I was able to taste through near 80 different lots of Marysabel and Moises' Catuaí coffees. Although they produce a lot of this cultivar of coffee, not all lots are produced the same way. Some are dried on patios and others in mechanical driers or on raised beds under shade. Over the years I have developed a protocol in cooperation with Moises and Marysabel on how to separate, process and especially dry and store the coffees and during the last 4-5 years they have been producing a lot of Catuaí coffees especially for us to choose from. This means that all the lots we buy are dried on raised beds in shade and are hand sorted and milled with extreme care and attention. It really makes a difference in the final cup. In fact Moises was the one who let me experiment with shade dried coffee in the first place and we found that the green coffee will stay fresh for a longer time and taste much cleaner than the patio or mechanically dried coffees they produce.
Milk chocolate, plums & dried fruit.
Marysabel Caballero & Moises Herrera
February - March 2018
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.