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Katia Duke Microorganism Fermentation
Cherry cola, hibiscus, black currant and cocao butter
$25.20 - $50.60
Roast Level
Origin
Country
Honduras
Region
Copán
Producer
Katia Duke
Farm
Finca San Isidro
Craft
Variety
Catuai
Process
Microorganism Fermented Washed
Fermentation
18-24hr mossto-inoculated in ceramic-lined tanks
Elevation
1300 meters
Character
Tasting Notes
Cherry cola, hibiscus, black currant and cocao butter
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Craft
Character
Country
Honduras
Region
Copán
Producer
Katia Duke
Farm
Finca San Isidro
Variety
Catuai
Process
Microorganism Fermented Washed
Fermentation
18-24hr mossto-inoculated in ceramic-lined tanks
Elevation
1300 meters
Tasting Notes
Cherry cola, hibiscus, black currant and cocao butter
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Like port wine in the morning (without the regret).
This coffee tastes like port wine decided to show up for breakfast. Cherry cola meets hibiscus with black currant running underneath - all anchored by cocoa butter richness that keeps things grounded.
The coffee internet insists mossto processing makes 'funky' cups. We think that word has done enough work for one decade. This coffee’s sophisticated - imagine black forest cake meets cherry compote, balsamic reduction and a savory aspect, like mole negro.
Your breakfast sommelier moment.
Honestly, we're still working out why this combination works so well before noon. That savory depth beneath all the fruit reminded us of something you'd pair with cheese at a dinner party. Except you're standing in your kitchen, half-awake.
V60 at 200°F brings out the cola sweetness. French press at 1:15 emphasizes the body and that cocoa butter finish. Either way, this is the kind of cup that makes you pause mid-sip.
Katia Duke’s Mossto Process
Katia Duke is a fourth-generation producer farming at 1,300 meters in Copán, Honduras. When she took over operations, only two women showed up on her first day - male laborers refused to work for a female producer. A decade later, she employs 50 people during harvest and built a school that doubled student attendance.
Katia uses a starter culture called mossto - microorganism-rich liquid harvested from previous anaerobic fermentations, loaded with beneficial yeasts and bacteria. Think sourdough starter, but for coffee. She introduces this living culture to freshly depulped Catuai cherries, then ferments for 18-24 hours in ceramic-lined tanks. The result sits between traditional washed clarity and natural process fruit intensity.
Brewing Guides
Brew Katia Duke Microorganism Fermentation like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:13 (e.g., 23g coffee to 300g water) |
| Grind | Medium-fine (like granulated sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:30-3:00 min |
| Yield | 300–320g |
Use lower temps to encourage body, with a total brew time of ~3:00. Grind coarse and pour slowly to preserve sweetness.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like breadcrumbs) |
| Water Temp | 93°C / 200°F |
| Total Brew Time | 4:00-4:30 min |
| Yield | 400–450g |
Keep total brew time under 4.5 minutes, expect a sultry, winey brew with a malty chocolate body.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 200°F |
| Total Brew Time | 26 – 28 sec |
| Yield | 36–38g |
Pull at ~27 seconds, using lower temp (200F) for a concentrated, bright fermented fruit profile and dark chocolate body.
Katia Duke Microorganism Fermentation
Cherry cola, hibiscus, black currant and cocao butter
$25.20 - $50.60
Roast Level