Colombia Cata reserve - natural castillo

Cata Reserve sits high in the lush mountains of Timaná, Huila. Half of the farm’s 30 hectares are preserved as native forest, fostering biodiversity and soil health. Led by Cat and Pierre(founders of Cata export, company that i work with for more than 4 years), the team at Cata Reserva combines scientific precision with respect for the land. Each harvest embodies their commitment to soil health, controlled fermentation practices, and the creation of distinctive cup profiles.

The cherries undergo a 120-hour natural fermentation in controlled conditions that encourage the development of deep malt sweetness, warm spices, and vibrant citric acidity. This lot is a classic naturally processed coffee, with a lot of deep and sweet fermented fruit notes alongside warm spices and intense citric acidity. For the past few years i refuse to have a ”Christmas coffee”, but this lot has some characteristics of it. Warm, sweet, long aftertaste of spices (cinnamon, cloves). Recommend it as filter and espresso.