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Catuaí Rojo · Honey

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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Thank you for your response. ✨

Each bag holds 250 grams. Reservations are filled in the order they arrive.

The other 2026 lots
Geisha Gentle Washed, harvest 2026Opens soonGeisha · Gentle WashedHoneysuckle, jasmine, grapefruitFounder’s ReserveOpens soonGeisha · HoneyPeach, mango, orange blossomOpens soonCatuaí Rojo · NaturalCupping in progress

Every Cup

“Every cup regenerates the soil that grows it.”

USDA Organic, certified by CCOF · grown, fermented, and roasted at the estate in Escondido, California.

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