This is a straightforward Catuai selection with chocolate sweetness and body, citrus-like acidity, and refreshing, green tea-like aromatics
Hand picked at peak ripeness. Floated. Depulped. Dry fermented for 25 hours. Dried on raised beds for 25 days.
Julio and Lupe inherited Finca San Bartolomé from Julio's father, and have been producing coffee for the past 24 years. In the past few years, Julio and Lupe have seen an improvement in coffee quality—and thus higher prices—at least in part due to their participation in the Sol de la Mañana (“Morning Sun”) project. Sol de la Mañana is an innovative program pioneered by Pedro Rodrigez, his Daughter Daniela, and son Pablo. The main goal of the program is to help bring back coffee production to the region, where it has plummeted in the last five years. The program aims to educate producers in all things related to coffee production: proper harvesting practices, fertilization, pest and fungus management, as well as financial training to help ensure producers are on a path to making coffee production a viable way of life for themselves and their families. "Sol de la Mañana has opened my eyes. I genuinely enjoy making an effort and learning because it has been an opportunity to change my life."
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.