Cherry cola, hibiscus, black currant and cocao butter
Roast Level
Katia Duke ferments her catuai with mossto - a living starter culture borrowed from Colombian innovation, think sourdough for coffee. The technique builds vinous complexity and savory depth that unfolds across the cup.
We find cherry cola layered with hibiscus and black currant, grounded by cocoa butter richness. Limited availability from Finca San Isidro. Click to read Katia's story and taste disciplined fermentation for yourself.
Grown at Aquiares Estate - an 1,800-person community where 96% of workers own their homes - this red honey processed coffee shows out with distinct cherry, violet, and dark chocolate notes with a syrupy body that works beautifully across French Press, pour-over, and everything in between.
We've brought this coffee back five years running for a reason: it's reliably excellent, ethically sourced, and more forgiving than its competition-quality profile might suggest.
This coffee pushes the boundaries of flavor in a way that few can. The “Blueberry Jelly” nanolot is a balanced, fruit-forward cup - subtly sweet, complex, and shaped by the attentive growing and processing methods of our partners at Gold Mountain Coffee Growers.
Through precise, advanced fermentation techniques, they’ve taken the flavor of this unique varietal to the next level, bringing out tasty notes of blueberry and dark plum, balanced by soft florals and slightly nutty vanilla undertones.
