Bolivia Catuai Honey SUBSCRIPTION this Castillo lot undergoes a

this Castillo lot undergoes a highly controlled double anaerobic fermentation process designed to build complexity while maintaining clarity

organic acid application

Harvested with meticulous care and dried under both sun and shade

ripe cherries are carefully sorted before drying with a portion of the fruit mucilage left intact

and meticulous processing practices that have made Sidama one of Ethiopia’s most celebrated coffee-growing regions

Bolivia Catuai Honey SUBSCRIPTION this Castillo lot undergoes aFinca La Asunta showcases the care and precision of Juan Carlos Huanca and his family. This Catuai lot is honey processed and dried on raised beds for 22 hours, allowing for a clean, controlled development of sweetness and structure. Grown using natural cultivation methods that emphasize soil health and biodiversity, the coffee reflects a commitment to sustainability and craftsmanship. The result is a balanced cup with soft notes of chocolate, lime,