Grown on a sunlit 4.5-acre plot of mature Castillo trees, this lot was selectively hand-sorted before processing. Ripe cherries underwent 2–3 days of open-tank oxidation.
This was followed by removing the mucilage around the cherries through pulping, and then a 4-day sealed fermentation with coffee mosto (sugars from previous fermentations) and panela, an unrefined whole cane sugar. A thorough approach used to drive fermentation while avoiding unwanted alcohol-like flavours.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Situated at 2000 metres above sea level in La Florida, Timaná, Cata Reserva spans 74 acres. Fifty percent of the farm is preserved as native forest, with the other half cultivated with traditional varieties including smaller lots of Pink Bourbon, Geishas and some low-caffeine Laurina blends.
Originally owned and managed by Rodrigo Cortés, the farm was part of Cata Export’s producer network, with coffees regularly exported to Spain by them. Following Rodrigo’s retirement, the land was taken over by Cata Co-founders Cat and Pierre to continue its legacy.
Seventeen hectares remain in production while the rest are undergoing renovation through selective replanting. The farm’s approach centres on understanding it’s unique terror and applying sustainable, microbiology driven practices to get the best out of their harvests.
Shipping
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