SEPTEMBER - Sarai Jimenez {Espresso} | Guatemala - Washed - Red Catuai

In the cup we taste sweet vanilla bean, juicy citrus that reminds us of limes and tangerines, and creamy cashews. This coffee has a creamy body and a crisp finish.

About The Producer

Sarai learned to work and cultivate coffee during his childhood. Over time, he began cultivating different varieties such as red catuai and yellow catuai. He has been working in coffee for approximately 45 years. He envisions a future focused on maintaining the quality of his coffee to secure its market position and achieve better prices. This approach enables him to continue caring for his plots and ensure good yields during harvest seasons, as coffee is the primary source of income for his family.

Processing

The cherries are de-pulped using an eco-pulper on the same day they are harvested. They are then left to dry ferment in a tank or plastic bags for 36 hours. After fermentation, the coffee is dried on raised beds for 16 days, being covered during excessively sunny days.

Variety

This varietal is a cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced. The plant’s shape makes it relatively easy to apply pest and disease treatments. Catuai is highly susceptible to coffee leaf rust. There are yellow-fruited and red-fruited types and have since been many selections in different countries.