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Katia Duke Microorganism Fermentation
Cherry cola, hibiscus, black currant and cocao butter
Past offering
This coffee is no longer on our menu.
Expression
Tasting Notes
Cherry cola, hibiscus, black currant and cocao butter
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
Microorganism Fermented Washed
Fermentation
18-24hr mossto-inoculated in ceramic-lined tanks
Elevation
1300 meters
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Cherry cola, hibiscus, black currant and cocao butter
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
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
Roast Level
Lighter Darker
Roasting now
Dark fruit with a savory edge
Cherry cola and black currant give this cup a deep fruit sweetness, with hibiscus bringing tartness and a floral lift. Cocoa butter is our closest reference for the rich finish.
Some cups take us toward black forest cake, cherry compote and a savory depth reminiscent of mole negro.
Katia Duke at San Isidro
Katia Duke grew up on her family’s farm in Copán and studied agronomy at Zamorano. She later trained in roasting and barista work and opened a café serving the family’s coffee.
At San Isidro, she grows both traditional washed selections and coffees that explore different fermentation methods. This Catuai grows at 1,300 meters.
A starter from an earlier fermentation
Mossto is the liquid collected during coffee cherry fermentation. Katia adds microorganism-rich mossto from an earlier anaerobic batch to freshly depulped coffee.
The coffee ferments for 18–24 hours in ceramic-lined tanks, then is washed with spring water. It dries on raised beds or concrete patios, depending on the weather.
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.
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Katia Duke Microorganism Fermentation uses mossto from an earlier coffee fermentation as a starter. At Finca San Isidro in Copán, Honduras, this Catuai ferments with the mossto for 18–24 hours before washing. Katia’s standard washed selection follows a separate processing protocol.
In Katia Duke Microorganism Fermentation, mossto is liquid collected from an earlier anaerobic coffee fermentation. Katia adds it to freshly depulped Catuai at Finca San Isidro to introduce an established microbial culture.
Pour-over gives Katia Duke Microorganism Fermentation’s fruit and florals room to develop. French press brings more attention to the body and cocoa butter finish. Use the brewing guides below as starting points.