GOLDEN SYRUP, NECTARINE
& APRICOT

LOS CATOTA FAMILIA

El Salvador

GOLDEN SYRUP, NECTARINE
& APRICOT

A blistering return for one of our favourite coffees from last year’s selection, this fresh crop harvest from the Catota brother’s Finca El Miramar has landed early and straight into production –  a stunning representation of good processing, terroir and skilled agronomy, combined with excellent logistics.

More info
Regular price £12.00

  • Region

    Santa Ana
    Palo Campana

  • Varietal

    Bourbon

  • Elevation

    1400–1500 masl

  • Farm/ Producer

    Los Catota Familia/Finca El Miramar

  • Process

    Natural

 

Finca El Miramar (Sea View) sits high on the slopes of the Santa Ana volcano, with an expansive view overlooking Lake Coatepeque. Rich volcanic soils, high altitude and a beautiful microclimate all come together to produce exceptional growing conditions for coffee.

The farm itself is split into two sections each run by a brother from the Catota family, Jaime and Calixto
This lot is from Jaime’s farm Finca El Miramar II, and is a Bourbon varietal, grown under shade trees and naturally processed. The natural processing and perfect conditions leads to a juicy and layered cup

Naturally processing coffee, drying it the sun as a whole cherry allows the retention of the maximum amount of fruit sugars, and allowing interesting and complex flavours to occur from the natural fermentation as the cherries dry. To achieve the clean flavours we’ve found in the Catota brother’s coffee requires an experienced hand and careful management of the coffee as it dries, turning over the coffee as it dries to prevent the bottom layer from over-fermenting or the top from drying too fast. The coffee must be covered if it rains and shaded if the weather is too hot.

 

  


BREWING GUIDE

 


The cup quality of this lot shows that the Catota’s are masters of this process – this years harvest is packed with big flavours; intense berry and stonefruit notes supported by a thick and luscious body that reminds us of golden syrup and fresh toffee.

We have been brewing this coffee on Kalita wave in our QC lab – Starting with a dose of 30g, we bloom with 100g of 95c water, stirring the bloom to ensure even wetting. At 40s, we begin to pour again, pouring to a final weight of 500g at 2 minutes, swirling the brewer gently to release any coffee sticking to the walls of the paper and allowing the coffee to draw down.