About this Coffee
Marysabel and Moises produce a lot of the Catuaí cultivar, but not all lots are produced the same way. Some are dried on patios and others in mechanical driers or on raised beds under shade. Since I started buying coffee from the Caballeros, I have gradually developed a protocol in cooperation with Moises and Marysabel on how to separate, process and especially dry and store the coffees we buy from them. They are now producing a lot of Catuaí coffees following these protocols that is especially separated for us to choose from.
All the lots we buy are dried on raised beds in shade and are hand sorted and milled with extreme care and attention. It really makes a difference in the final cup. In fact Moises was the one who let me experiment with shade dried coffee in the first place and we found that the green coffee will stay fresh for a longer time and taste much cleaner than the patio or mechanically dried coffees they produce. ( In later years the Caballeros have adapted some of these principles and by that managed to increase the quality and shelf life of their mechanically dried coffees too.)