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Honduras Walter Argueta Washed
Citrus, Honey, Hazelnut
TASTING MENU -
Now Available Daily!
Variety: Catuai
Process: Washed
Producer: Walter Argueta
Region: Santa Elena
Elevation: 1600 masl
Origin: Honduras
Near Aguasinga, Honduras, Walter Argueta’s 4-acre farm is becoming a model for sustainable coffee production. For years, he sold his coffee cherries to middlemen, limiting his growth. That changed when he partnered with Catracha Coffee, a collective empowering small-scale farmers.
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With improved farm management, Walter produced his first micro-lot. He now controls soil pH with lime and uses organic compost and natural fungicides, improving quality and yield. His private micro-mill allows efficient processing—depulping within 24 hours, fermentation in cement tanks, and drying on raised beds. After careful inspection at Catracha Coffee, his beans are milled, bagged, and prepared for export.
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This coffee is easily chuggable, a comfort coffee for everyday sipping, with notes of honey, light citrus, hazelnut aroma, and a caramel-like sweetness.
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Costa Rica Cerro Boquete Juanilama Co-Ferment Mossto Natural
Grape, Prune, Eucalyptus, Chai
Varieties: Caturra, Catuai
Process: Natural
Drying: Raised African Beds
Soil: Volcanic
Cooperative: Cerro Boquete
Elevation: 1400 – 1700 MASL
Region: Brunca
Origin: Costa Rica
Juanilama (Lippia Alba), also known as Oaxaca Lemon Verbena, is a Costa Rican herb traditionally used to treat ailments like stomach aches, migraines, and high cholesterol.
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This carefully crafted process begins with a tea made from ground Juanilama leaves, steeped overnight to extract its natural properties. The next day, a 5% sugar solution is added along with mossto—an inoculate teeming with beneficial microbes from anaerobic fermentation. Over three days, this living culture ferments, developing complexity and depth. It is then introduced at 5% v/v into fermentation tanks with depulped coffee cherries and water, initiating a transformation that enhances flavor. Once fermentation is complete, the coffee is washed and sun-dried for 16 days, finishing with an extra day in a Guardiola dryer for precise moisture control.
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Co-fermentation can help coffee farmers by differentiating their offerings and expanding market opportunities. By introducing controlled fermentation with ingredients like fruit, herbs, or botanicals, farmers can explore the creation of unique flavor profiles. This added value can lead to better financial stability, especially for small-scale producers.
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Additionally, co-fermentation allows farmers to innovate without requiring major infrastructure changes, making it an accessible for their operation. Transparency is the key to create new partnerships and customer engagement, helping farmers build stronger, more sustainable businesses.
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Yunnan Laga Catimor Anaerobic Natural
Jackfruit, Cranberry, Star Anise
Variety: Catimor
Process: Anaerobic Sun-Dried Natural
Fermentation: 10 days
Drying: Shaded, 30-45 days
Producer: Wang
Farm: Laga
Elevation: 1600 MASL
Region: Lafu, Menglian
Origin: Yunnan, China
Every month, we bring on 3 new coffees in our lineup, serving them on Tasting Menu, which include Flight of 3 Coffees 1 Way, or Flight of 1 Coffee 3 Ways! These coffees are designed each month to broaden our coffee journey, to experience a wide spectrum of flavours that coffee can achieve from its origin, variety, and processes!
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COFFEES OF THE MONTH - FEB 2025
Yunnan, located in southern China, has long been renowned as a tea-growing region, with a history dating back over 1,000 years. Its diverse climate and high-altitude landscapes make it ideal for cultivating a variety of teas, including pu-erh, black, and green teas. In recent decades, Yunnan has also become an emerging coffee-growing region, benefiting from its favorable growing conditions. Today, the province produces both Arabica and Robusta coffee, with Arabica being dominant. Yunnan’s coffee is known for its fruity, floral, and tea-like characteristics, blending the region’s rich tea heritage with its growing coffee industry.
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This coffee is handpicked at the desired ripeness measured by Brix. Mr. Wang, the producer of this coffee, has a mobility impairment in one leg, yet his dedication to caring for the coffee plants, handpicking the cherries, and overseeing the processing remains unwavering. His farm continues to produce tea, and is now 7 years into its coffee-growing journey. We hope you will enjoy this rare find of a coffee, and a story illustrating the fearlessness in face of change and challenges. Innovation, like resilience, is a decision and a commitment to pursue growth. This is a story we stand behind.