Honduras Las Amazonas

We have always been a fan of the washed Catuai coffees from Finca El Puente. Over the years, they have modernised their wet and dry mills to improve the quality of the coffees produced in the various lots they own and manage. This year, we found one of the cups of Catuai that tasted different when we were cupping in their lab. It was slightly boozy, but in a good way that added some complexity to the washed Catuai that we are very familiar with. The coffee exhibited quite a different type of acidity and when we asked Moises what was different about this specific sample we cupped, he explained that for this washed lot, the cherries underwent an extended fermentation of 72 hours in Grainpro bags, followed by the usual washed process. This lot was also dried in the guardiolas (big mechanical dryers) for 80 hours. Due to the extended fermentation, the coffee has more stewed fruit character with that light rum & raisin finish. Truly enjoyable black or with milk!