Anyi is a very young producer whom we are proud to support. She grew up in a coffee-producing family, and now has a single hectare (~2.5 acre) garden of her own. In the cup we find delicate florals, citrus, and raspberry.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 36 hours. Washed three times in clean water. Dried on raised beds for 16 days.
Anyi is a very young coffee producer who inherited a very small farm at the age of 14. Now 19, she manages her single hectare (~2.5 acre) lot along with her father—an already distinguished producer. She is meticulous about harvesting perfectly ripe cherries, and processes exceptionally clean coffee. The money she makes from her farm goes towards continuing her education.
Catuai is from the Typica-Bourbon lineage. It is a cross between Mundo Novo and Caturra. This variety type is high yielding in comparison to the traditional Bourbon variety. Because of its smaller size the plants can be more closely spaced, meaning it can be planted at nearly double the density while maintaining high cup quality. This characteristic makes it a very good option for producers.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.