Black plum, red wine, red grapes, sugar cane, honey and cacao aftertaste, fruity acidity, dense body. Clean cup with an excellent balance.

• Process: Thermic Natural 
• Varietal: Catuai
• Region: Los Santos, Tablón del Guarco
• Producer:  Don Alexis Coffee
• Altitude: 1750m
• Drying: Sun dried for approximately 30 days

Owned by the Ramirez-Navarro family, its founder and father of the family Mr. Alexis Ramirez was a farmer that dedicated his entire life to agriculture.

In 2015 as an overcoming challenge, they made the big step of building their own micro-mill, "Los Campos" with the idea of processing the coffee themselves in order to focus on the quality and traceability of their micro-lots and stop depending on the cooperative system. Working via direct trade has always been a dream for the family, reason why working with Grounds has been such a milestone. 

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The main variety they cultivate is Caturra-Catuai, although they are taking new steps into planting F-1 Hybrid varieties on their farm. Now they also have the Esperanza variety. So we can expect to see new genetic innovation in their future offer. These new plants come from Gaia Artisan Coffee, also our partners.

Many of their lots are processed using fermentation techniques (aerobic and anaerobic), reason why their coffees tend to be complex, sweet and fruity.

THE CATUAI VARIETY

Catuai is a genetic cross between two natural Arabica mutations of yellow Caturra and Mundo Novo. 

The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape allows for easier access to its cherries during harvesting. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. 

• FERMENTATION PROCESS

  1. Fruit picking.

  2. The whole cherries are rolled in a black plastic to ferment inside the greenhouse or solar dryer. Particular microbes resist the temperature of 40-45C fermenting each batch at a constant temperature. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. 

  3. Sun dried for approximately 30 days.

  4. Stored in parchment until preparation for export.

  This inventive process gives the coffee an exceptionally funky, sweet and fruity flavor as well as a round and balanced cup.