CatuaiNatural.png
CatuaiNatural.png

Catuai Natural • Espresso • Red Apple, Dried Plum, Amaretto

from CHF 20.00

This natural-processed red catuaí from Carmelo & Deysi’s El Matrimonio microlot was roasted for a creamy, round and well balanced espresso. Expect a very comfy cup, nicely merging soft fruity flavors with a prominent nutty side. Look for notes of red apple, dried plum, and amaretto—matching the current autumn mood perfectly.

Perfect for milk drinks or your daily espresso.

Amount:

This natural-processed red catuaí from Carmelo & Deysi’s El Matrimonio microlot was roasted for a creamy, round and well balanced espresso. Expect a very comfy cup, nicely merging soft fruity flavors with a prominent nutty side. Look for notes of red apple, dried plum, and amaretto—matching the current autumn mood perfectly.

Perfect for milk drinks or your daily espresso.

  • With a standard 9 bar espresso machines, don’t go crazy. This is an easily dialed in bean: 16-18 grams in, 32-36 grams out in 24-28 seconds, so your standard 2:1 ratio for espresso to get a nice balanced, vibrant cup with a pleasant, long lasting aftertaste, while keeping it sweet with a lower brew temp set at around 90-91 degrees (slightly higher if your machine has a more drastic fall in temperature while pulling shots).

    Living in a municipality with harder tap water? Don’t underestimate the effect of water on the flavour of your coffee! Make sure to filter it down to under 80 ppm when brewing coffee. We recommend the BWT Magnesium Mineralised Water filters for best results.

  • Variety: Red Catuaí
    Post harvest processing: Natural
    Producer: Carmelo & Deisy (Finca Senda Salvaje)
    Microlot: El Matrimonio
    Location: Loa, Caranavi Province, Bolivia
    Elevation: 1750 masl

    Net weight: 250, 500 grams or 1 Kg whole beans
    Roasted for: Espresso

  • This coffee is a perfect example of the progress we’ve made together at origin. Every year, we push to improve the lots we bring to you, and this season, we were struck by the exceptional consistency in Carmelo’s green coffee. The moisture levels were flawless across all his lots—regardless of the post-harvest method—a testament to his meticulous drying process and the investments he’s made in his finca.

  • Sourcing directly at origin from small farmers, we are fully aware of the hard work that goes into the quality product we buy and the challenges their families face to earn their fragile livelihood. In this regard, coffee producing communities in Bolivia face additional challenges, due to the lack of infrastructure, financial support and difficult access to international freight routes. To fairly balance the relationship between roaster and producer we are price takers and as part of our long term commitment to a financially and environmentally sustainable coffee production in Bolivia, we factor these realities into the pricing.

    For this 100Kg batch of specialty grade coffee, Carmelo and Deisy received 15,47 USD/Kg.