Catuai | Inoculated Anaerobic Natural

For this lot the Catuai cherries were fermented in an anaerobic environment for 60h, and then dried on very thin layers under shade for a long period of time. This natural process unlocked and accentuated the inherent attributes of the varietal and terroir, without being dominated by the process. Longboard only use their own wild, naturally occurring yeasts in their fermentation.  

Longboard embraces the principles of permaculture, organic and biodynamic farming, their production is totally free of herbicides, fungicides, pesticides, and chemical fertilizers. The cycles of the Earth and Moon guide them through each phase of the journey from seed to cup. Those practices result in decreased yields compared to other farms. The reward comes in the cup (and the price…), where the unadulterated flavors and vibrant aromas come alive in a sensory experience of purity.

This lot comes from the “Fennario” plot, located at an elevation of 1150 meters and providing an excellent microclimate to organic Caturra and Catuai. Fennario is taking advantage of the drier microclimate of the Palmira region, Fennario is where all of our coffees are taken directly after harvest for processing and drying.

The cup is rich and sweet. You will get a “candy-like” feel to it, like gummy bears. It is also juicy and complex with notes of mandarin and mango. Those lactic and candy qualities really express the beauty of Boquete in the most humble catuai way.

3 x 22 grams doses, vacuum sealed, ready to brew or freeze.

Every order is roasted and shipped on the same day.