This Pacas and Catuai blend from Isaias is a single bag lot from his late late harvest this summer. It boasts intense berry-like acidity and tropical fruit complexity.
Pacas & Catuai
Las Flores, Santa Bárbara
Harvested at peak ripeness. Floated. Depulped. Dry fermented for 24 hours. Washed three times. Dried on raised beds for 10 days.
Isaias is a third-generation coffee producer who works this farm alongside his brother Nahun, and father, Andres. We were introduced to Isaias through our exporting and importing partners Benjamin Paz and Collaborative Coffee Source. This is our first year buying coffee from Isaias, and we're very excited to see what the future holds.
Catuai is from the Bourbon/Typica group, and most commonly grown in Brazil, Honduras and Costa Rica. It is a cross between the highly productive Mundo Novo and the compact Caturra, made by the Instituto Agronômico Campinas (IAC) of São Paulo State, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced at nearly double the density. It is highly susceptible to coffee leaf rust.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
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.