CABALLERO

Over twenty years, Marysabel Caballero and Moises Herrera have worked tirelessly in pursuit of the highest possible quality. Our washed Catuai has balanced notes of apricot and caramel.

Produced by Marysabel Caballero and Moises Herrera, this Caballero lot showcases the classic profile of the Catuai varietal when prepared through the washed process. By removing the fruit flesh before drying, washed coffees typically emphasize the inherent characteristics of the bean, often resulting in a clean, bright cup. In this instance, the roasting team at The Barn has highlighted notes of apricot and caramel, creating a balanced experience that reflects the careful cultivation practices of the producers.

When evaluating such profiles, it is helpful to reference a flavor wheel to better identify the nuances between stone fruit acidity and sugar-browning sweetness. While washed Catuai is often celebrated for its consistency and approachable structure, the specific expression found here serves as a testament to the meticulous post-harvest handling required to achieve such clarity. This coffee offers a refined look at how traditional processing methods can elevate a well-known varietal.