Nance Washed

This complex Yellow Catuaí balances juicy fruit tones with nutty sweetness, beginning with aromas of apricot and butterscotch. Notes of Fuji apple, lemonade, and nougat accompany juicy kiwi acidity in the cup. The finish features chocolate mousse and candied pecan. 

Details

Producer: Vides58 Farm: Finca La Bolsa Region: Huehuetenango Altitude: 1,450 masl | 4,757 feet Varietal: Yellow Catuaí Process: Washed Roast: Light Notes: Fuji Apple, Candied Pecan, Yellow Cherry

The Story

Catuaí is a cross between Yellow Caturra and Mundo Novo that was first produced in Brazil in 1949 and introduced to Guatemala in 1970. It has both yellow-fruiting and red-fruiting types. Its small stature makes it highly productive, as it can be planted more densely than many other varieties.

Vides58 named this lot "Nance" because of the yellow cherries' resemblance to the nance fruit.

Direct Trade

In 1958, a full-time doctor named Jorge Vides founded Finca La Bolsa, a coffee plantation in La Libertad, Huehuetenango. He worked five days a week visiting patients around the country and began cultivating Bourbon and Caturra as a hobby.

His passion for healthcare led him to become Director of the National Hospital of Huehuetenango, which bears his name today. And in 1980, he founded an elementary school to serve the children of workers on the farm and from the neighboring communities.

Today, Jorge's daughter, Maria Elena Vides, manages day to day operations with her son Renardo. Vides58 aims to achieve sustainability in three areas:

Social: working together with neighboring communities to support the development of the region.

Agricultural: agronomists teach local farmers good agronomic practices, with environmentally-friendly priorities based on Rainforest Alliance standards.

Environmental: conservation of ecosystems by protecting wildlife, efficient use of water, and avoiding deforestation.

The Nance Washed lot, produced by Vides58 in the Huehuetenango region of Guatemala, offers a focused expression of the Yellow Catuaí varietal. Grown at 1450 masl, this coffee undergoes a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean. In the cup, this specific roast from PT's Coffee Roasting presents a profile characterized by Fuji apple, candied pecan, and yellow cherry.

When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize the interplay between orchard fruit notes and the nutty sweetness common to this varietal. While washed coffees are generally celebrated for their clean, vibrant profiles, the specific terroir of Huehuetenango often contributes a distinct structural elegance. This lot serves as a refined example of how careful processing and varietal selection define the final sensory experience.