This 100% Catuai micro lot continues our exploration of Intibucá. Olga has been cultivating this small 3.5 hectare (8.6 acres) garden for the past 3 years with impressive results. In the cup we find mature raspberry, red grape, and ripe melon.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed three times in clean water. Dried on raised beds for 20 days.
Olga is a second-generation coffee producer who has been growing coffee on her own farm for about 12 years. She converted her farm to specialty coffee production three years ago, and the result has been quite amazing. Intibucá, Honduras has been a very interesting case study of the specialty coffee market. This region has seen more and more producers transition into the specialty market in order to pursue the higher prices being paid to their neighboring specialty producers. It is an exciting region to watch right now!
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.