We’ve given this fruit forward Catuaí a light roast to make the most of this careful and controlled anaerobic process. Red cherry, cranberry and lime citrus are the main flavours followed by tropical fruit and raspberry notes for added vibrancy. A nougat-like sweetness and brownie chocolate foundation add extra balance and a dessert like feel underneath a lively and integrated acidity. A medium intensity syrupy mouthfeel rounds everything in a structured, clean and vibrant coffee.

Most of Mayra’s decisions focus on protecting quality from each individual plot of land through the processing in a way that brings out their best traits. With climate change affecting seasonal patterns this needs constant adaptation to maintain consistency while respecting each plot’s identity. The family do this brilliantly and find a perfect balance of tradition, experimentation and adaptation to produce coffee that is both consistent and expressive.

At El Cipresal, the family have chosen an anaerobic natural process for their Catuaí. After five days sealed in fermentation tanks, the coffee is moved to raised African beds and turned every two hours. Drying takes three to four weeks until moisture reaches 10–11.5%. To secure consistency when weather changes, a short pre-drying is sometimes followed by mechanical drying.