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Product

Quantity

Price

Caballero Catuai 159,-

Tim's Notes

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.

Weight

250g

Flavour notes

Milk chocolate, plums & dried fruit

Producer

Marysabel Caballero & Moises Herrera

Harvest

February - March 2018

Farm name

El Puente

Origin

Chinacla, La Paz, Honduras

Roast profile

Light roast

Growing conditions

1500 – 1600 masl under shade trees.

Cultivar

Catuaí

Process

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.

Origin

More info

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee, together with Marysabel’s father Fabio Caballero. They are 2nd and 3rd generation coffee farmers and Fabio has been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since 2004, and started buying coffee from them in 2009. The Caballeros are extremely committed to their coffee farms and are very concerned about the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees. The local pickers that are hired to harvest the coffee get paid more than what is normal in the area because they are required to sort the cherries during picking. Therefore the pickers are equipped with 2 bags during picking. One bag for ripe coffee cherries, the other is for immature and damaged coffee. Don Fabio, Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area. As a result of this they have established close relationships with roasters like Stumptown, Intelligentsia, Counter Culture Coffee and us at Tim Wendelboe. Catuaí 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 bittersweet plum flavours. It is always sweet with moderate acidity making it a coffee I always drink a lot of.

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