Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions.
A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.
Recommended brewing
Best Pour Over (flat-bottom) with
Orea O1 Steel — Raw
Great AeroPress with
AeroPress Clear and Fellow Prismo Bundle
Very good French Press with
Weber Bird — French Press
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.
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Owned by Dr. Jacinto Estrada Zanabria, Santa Irene is a protected natural forest reserve stretching out over 320 acres in Cobán – central Guatemala's coffee hub. In 2013, Dr. Zanabria's son, Carlos Estrada, planted the reserve with around 37 acres of Catuaí, Geisha and Bourbon Sidra lots.
Fast forward thirteen years and Carlos is producing coffees of rare qualities rarely associated with Guatemalan lots, and the local climate plays a key role.
Cobán's proximity to the Atlantic Ocean envelopes it in that most rare of climates – a temperate maritime climate. Here, the seasons are either misty or rainy. With no dry season, a year's rainfall can push the 4,000mm mark – up to twice the amount usually seen across the other major coffee-growing regions.
The unique climate, and the soil composition this drives, helps to produce coffees distinctively different from those grown elsewhere in the country. Often particularly delicate in texture and floral in aroma, Cobán's crop celebrates the diversity in sensory qualities of Guatemalan coffee.
Shipping & Returns
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