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Katia Duke Catuai Washed
Apricot, dried plum, milk chocolate and caramel
$19.40 - $53.80
Expression
Tasting Notes
Apricot, dried plum, milk chocolate and caramel
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Honduras
Region
Copán
Producer
Katia Duke
Farm
Finca San Isidro
Craft
Variety
Catuai
Process
Washed
Fermentation
Depulped, then 18-24 hour dry fermentation in ceramic tanks
Elevation
1300 meters
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Apricot, dried plum, milk chocolate and caramel
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Honduras
Region
Copán
Producer
Katia Duke
Farm
Finca San Isidro
Variety
Catuai
Process
Washed
Fermentation
Depulped, then 18-24 hour dry fermentation in ceramic tanks
Elevation
1300 meters
Roast Level
Lighter Darker
Katia Duke's washed Catuai is back for a third year
We've brought Katia Duke's washed Catuai back for a third year because it does the morning coffee job well. It's clean, steady, and forgiving, with enough complexity to keep the cup from going flat. On our cupping table, this lot's giving apricot, dried plum, milk chocolate, and caramel.
The body is medium and rounded, and the acidity stays balanced without turning sharp. That makes it comfortable in a French press, clear in a pour-over, and sturdy enough for espresso. It has a wide sweet spot.
What Katia built at Finca San Isidro
Katia Duke farms at Finca San Isidro in Copán, Honduras, eight kilometers from Ruinas de Copán. The farm sits at 1300 meters and grows Catuai, a variety suited to this elevation when it's managed carefully. Her agronomy background shows in the choices behind this lot: selective picking, ceramic-lined fermentation tanks, and fresh spring water.
After depulping, the coffee ferments dry for 18-24 hours in those ceramic tanks before washing. Careful processing keeps the cup clear, and the Catuai's chocolate sweetness and stone-fruit edge show without overt fermented flavors.
Easy drinking with an impressive flavor range
A medium-fine grind at 94°C / 201°F pulls the cup toward apricot and dried plum, especially in a V60 or another conical dripper.
French press moves the same coffee toward a rounder cup. At a coarse grind and 4:30-5:30 steep, the team finds more milk chocolate and caramel weight. This Catuai excels on espresso with a coating, velvety mouthfeel.
Reliable without being boring
This is your coffee if you want a traditional profile with enough detail to stay interesting. The cup stays in familiar territory: milk chocolate sweetness, dried-fruit depth, and a balanced feel that behaves across brew methods. It’s the kind of Honduras coffee you can brew half-awake and still enjoy.
Run it through a quick morning routine and it won’t make you work too hard. Give it a slower pour and there’s more to notice, especially as the cup cools. That’s why Katia Duke’s washed Catuai keeps making its way back to the menu.
Brewing Guides
Brew Katia Duke Catuai Washed 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 | 3:00 – 3:30 min |
| Yield | 300–320g |
Gentle, consistent pours pull the cup toward apricot and dried plum, with balanced acidity and a clean finish.
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 / 199°F |
| Total Brew Time | 4:30 – 5:30 min |
| Yield | 400–450g |
A standard steep gives the team more milk chocolate, dried plum, and caramel weight, with a rounder 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 | 94°C / 201°F |
| Total Brew Time | 26 – 30 sec |
| Yield | 36–40g |
Keep shots under 30 seconds to preserve stone-fruit brightness and a smooth, medium-bodied finish.
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We get apricot, dried plum, milk chocolate, and caramel. It's a clean, medium-bodied Honduras coffee with rounded sweetness and a balanced finish. The washed process keeps the cup clear, with room for its stone fruit side to show.
Katia Duke is the producer behind Finca San Isidro in Copán, Honduras. She's a fourth-generation coffee producer with agricultural training from Zamorano, plus barista, roasting, and cupping education through the Specialty Coffee Association and the Honduras Coffee Institute. Her farm keeps 15 to 20 people employed year-round and expands to about 50 during harvest.
This is a washed Catuai. Fresh cherry is depulped within 24 hours of harvest, then dry fermented for 18-24 hours in ceramic-lined tanks. After fermentation, the coffee is washed with spring water and dried on raised African beds or concrete patios for 7 to 15 days, depending on the weather.
Catuai is a 1949 Brazilian cross between Yellow Caturra and Mundo Novo, released for commercial use in 1972 and introduced to Honduras in 1979. Its compact trees fit moderate elevations and make selective picking more practical. At Finca San Isidro, that matters because the farm sits at 1300 meters and Katia Duke uses agronomy, nutrition, and careful harvest timing to keep the cup clean and sweet.
We roast it at level 3 on our scale, a medium profile. That roast develops the milk chocolate and caramel sweetness while keeping the apricot and dried plum intact. It also gives the coffee enough structure to work across drip, French press, and espresso.
Copán is one of Honduras' six major growing regions, in the northwest mountains along the Guatemala border. Finca San Isidro sits eight kilometers from Ruinas de Copán, at 1300 meters. The region's drier climate and shade from Inga, fruit, and hardwood trees tend to produce clean cups with chocolate, caramel, and stone fruit, which is the lane this washed Catuai lands in.
