Produced by Leonicio Castellon in Santa Bárbara, this anaerobically processed Catuai benefits from high elevations and slow cherry maturation. Careful fermentation builds sweetness and complexity while preserving balance, creating a coffee defined by lively acidity, lasting sweetness, and a structured finish. Each coffee is roasted to order. Orders ship within 2 business days.
Whole Bean, Coarse (French Press), Medium (Filter), Fine (Espresso)