This 100% Catuai separation is a beautiful example of traditional varieties from Santa Bárbara. In the cup we find plum, raspberry, and candied lemon.
Catuai
El Cielito, Santa Barbára
1,860 masl
June, 2024
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Dry-fermented for 22 hours. Washed five times with fresh water. Hand-sorted. Dried on raised beds for 16 days.
ABOUT FAMILIA VALLECILLO
This year, we purchased two lots from the Vallecillo family—a 100% Catuai separation and a 100% Yellow Pacas lot. Their farm, located high up on Santa Bárbara mountain, produces coffee that can be truly exceptional. This is our first year working with the Vallecillo family, and we are excited to continue exploring this special region and the traditional varieties that first sparked our love for coffee.
ABOUT CATUAI
Catuai is from the Typica-Bourbon lineage. It is a cross between Mundo Novo and Caturra. This variety type is high yielding in comparison to the traditional Bourbon variety. Because of its smaller size the plants can be more closely spaced, meaning it can be planted at nearly double the density while maintaining high cup quality. This characteristic makes it a very good option for producers.
Pricing Details
FARM GATE
$11.35/KG
FOB
$13.20/KG
FOT
$14.63/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.