Lot#4 Oxi/Ferm was processed with a technique in which ripe cherries were fermented in open tanks for 2-3 days (Oxi). The cherries were then pulped of their fruit and sealed in tanks for a further 4 days, with coffee mosto (sugars produced by and harvested from previous coffee fermentations and panela (unrefined, whole cane sugar) added to enhance fermentation without risking the development of unwanted alcoholic flavours.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind settings
Kinu M47 —
Set dial to zero
Turn two and three-quarter turns
For naturally processed coffees, grind slightly coarser.
Over recent years, Colombian coffee exporter Cata Export has
created a reputation for discovering lots of exceptional quality, grown by
producers working at the forefront of innovation in growing and processing
methods.
Cata has played a key role in showcasing the innovative
post-harvest protocols proliferating across Colombia and establishing new
markets for the producers leading the charge in this area of rapid development.
Rodrigo Cortes is one such producer. Exporting his coffee to
Spain, Cata built a close relationship with Rodrigo and so, when he retired in
2019 with none of his children interested in taking on the family farm, Cata
owners Cat and her partner Pierre stepped in.
The result is Cata Reserva – a farm on which Cata have
implemented a programme of fermentation methods meticulously designed to
enhance the qualities of their coffees.
In the cup, this coffee has prominent citrus flavours and
heady aromas. Delicate in texture, you’ll unlock the full potential of this
coffee by brewing as filter with a conical pour over brewer.
