If you’re familiar with our coffees you know we are huge fans of the legend: Martha Reina. We’ve been committed to purchasing her coffee for a few harvests now and because of this partnership we’ve been able to purchased an exclusive micro lot.
First up, 100% Caturra semi aerobic! When we visited Martha in November we were blown away by her processing. This process isn’t as simple as “natural” or “fully washed” process. Coffee roasters like to put neat and tidy labels on coffees to explain a part of the process to consumers. In truth, it’s often far more complicated than that. This coffee is a perfect example.
First up, 100% Caturra semi aerobic! When we visited Martha in November we were blown away by her processing. This process isn’t as simple as “natural” or “fully washed” process. Coffee roasters like to put neat and tidy labels on coffees to explain a part of the process to consumers. In truth, it’s often far more complicated than that. This coffee is a perfect example.
After picking, the cherries go into a large tiled tolva tank for 30 hours. The tank is covered with a tarp to jump start fermentation. The coffee is then depulped with a small amount of mucilage left on the seed (lets call it honey). These semi washed seeds are then put into an aerobic tank without water for 24 hours. Following this step they are washed with cold water and placed out to dry on raised dry beds for 20 hours.
The result is one of the most exciting catarra’s we’ve tasted to date. Clean and crisp with candy notes of Skittles and yellow fruit!
This lot will be around for a few weeks.
Available in store and online now.
The result is one of the most exciting catarra’s we’ve tasted to date. Clean and crisp with candy notes of Skittles and yellow fruit!
This lot will be around for a few weeks.
Available in store and online now.