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Harvest 2026 · on the drying beds · reservations open soon

Catuaí Rojo · Honey

Milk chocolate, hazelnut, and raisin, sweet and comforting.

Honey ProcessEstate Grown · Escondido, CA2026 Harvest

The Facts

Variety

Catuaí RojoRed Catuaí

Process

HoneyMucilage-on, slow dried

Fermentation

pH 4.024–28 °C, pH-controlled

Elevation

1,550 ft472 m · coastal microclimate

Harvest

2026Hand-picked, ripe cherry

Drying

Raised bedsShade-finished

Roast

MediumFilter & espresso

Certification

USDA OrganicCertified by CCOF

In the Cup

Nutty, chocolatey, and sweet.

Our everyday Catuaí — milk chocolate and hazelnut over dried fruit, with a sweet, confectionary aftertaste of nougat and raisin and a creamy, comforting body. The one for the morning pot.

Milk chocolateHazelnutRaisinNougatSugarcaneApricotMarzipan

AromaNutty · milk chocolate

FlavourHazelnut · raisin · nougat

BodyCreamy · rich

AftertasteSweet · confectionary

AciditySoft · mellow

How It Was Made

Four measurements. Nothing added.

The same honey lane as our Geisha, run warmer and taken deeper. That is where the milk chocolate and hazelnut come from.

The Honey Process

What it is

The cherry’s skin comes off, but the sticky layer of fruit beneath it, the mucilage, stays on the bean through fermentation and drying. No water ever washes it away.

Why it’s different

That layer is almost pure fruit sugar. Run warmer and taken to a lower pH, our Catuaí ferment digs deeper into it, building caramelized rather than fresh-fruit sweetness.

In your cup

Milk chocolate and hazelnut over raisin, with a creamy, rounded body. The comfort in this cup is the honey layer, slowly caramelized.

01 · Picked

22° Brix

plus 0.76 g/mL bean density

Picked by refractometer, not calendar, and float-sorted at intake. Dense beans are nutrition made visible.

02 · Fermented

pH 4.0

24–28 °C · mucilage on

Sealed under airlock with the grove’s own microbes. Warmer than the Geisha, and stopped lower.

03 · Dried

11–18 days

to 10.5–11.5% moisture

Raised beds, turned daily, then a month of rest in sealed bags before milling.

04 · Roasted

Medium

small batches · filter & espresso

A long Maillard phase for caramel sweetness and a creamy, comforting body.

Wild fermentation · No cultures, no inoculants · Stopped on pH, never the clock

Brew It

A two-bloom pour-over.

Forgiving and sweet as filter — two blooms, then two even pours. Rich enough to pull as espresso too.

Ratio

1:15

Coffee

18 g

Water

270 g

Temp

93 °C

Pour50 g bloom→50 g second bloom→100 g→70 g

Reserve

Reserve this lot.

Leave your name for the Catuaí Rojo Honey. We reply within two days with the price, a reservation number and your place in line. Nothing is charged until the lot releases and you say yes.

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