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Katia Duke
Copán is a western department of Honduras. It is a geographically mountainous area, with its main source of income being tourism to the Mayan archaeological sites, followed by the cultivation and production of coffee, tobacco and livestock.
This coffee is sourced from Katia Duke and her San Isidro farm in Copán Ruinas, Copán. Her farming approach is unique as it pairs the institutional knowledge of multigenerational farming with a high level of technical expertise. Given she has a degree in Agronomy from the prestigious San Morano University, her farm maintains an exacting precision at every single stage from crop through processing and milling.
This Catuai lot was processed using innovative experiments in fermentation and methods for drying cherries to create what Katia calls the “Microorganism Washed” process. To quote Katia: "The nature of this experiment is based on the variables of temperature, fermentation times, and the addition of a 'broth of microorganisms' from our farm's mountain. In the initial stages, we rely on local bacteria and yeasts, for their metabolic processes". This unique mixture, known as 'mossto', breaks down the fruit cherry and fuels fermentations. As Katia explains, "we measure PH in intervals until it is ready for washing". Coffee is then placed on African beds to be exposed to the sun and the air flow for 25 days.
The result is a coffee with notes of orange marmalade and sticky fig pudding.
This coffee is sourced from Katia Duke and her San Isidro farm in Copán Ruinas, Copán. Her farming approach is unique as it pairs the institutional knowledge of multigenerational farming with a high level of technical expertise. Given she has a degree in Agronomy from the prestigious San Morano University, her farm maintains an exacting precision at every single stage from crop through processing and milling.
This Catuai lot was processed using innovative experiments in fermentation and methods for drying cherries to create what Katia calls the “Microorganism Washed” process. To quote Katia: "The nature of this experiment is based on the variables of temperature, fermentation times, and the addition of a 'broth of microorganisms' from our farm's mountain. In the initial stages, we rely on local bacteria and yeasts, for their metabolic processes". This unique mixture, known as 'mossto', breaks down the fruit cherry and fuels fermentations. As Katia explains, "we measure PH in intervals until it is ready for washing". Coffee is then placed on African beds to be exposed to the sun and the air flow for 25 days.
The result is a coffee with notes of orange marmalade and sticky fig pudding.
Copán is a western department of Honduras. It is a geographically mountainous area, with its main source of income being tourism to the Mayan archaeological sites, followed by the cultivation and production of coffee, tobacco and livestock.
This coffee is sourced from Katia Duke and her San Isidro farm in Copán Ruinas, Copán. Her farming approach is unique as it pairs the institutional knowledge of multigenerational farming with a high level of technical expertise. Given she has a degree in Agronomy from the prestigious San Morano University, her farm maintains an exacting precision at every single stage from crop through processing and milling.
This Catuai lot was processed using innovative experiments in fermentation and methods for drying cherries to create what Katia calls the “Microorganism Washed” process. To quote Katia: "The nature of this experiment is based on the variables of temperature, fermentation times, and the addition of a 'broth of microorganisms' from our farm's mountain. In the initial stages, we rely on local bacteria and yeasts, for their metabolic processes". This unique mixture, known as 'mossto', breaks down the fruit cherry and fuels fermentations. As Katia explains, "we measure PH in intervals until it is ready for washing". Coffee is then placed on African beds to be exposed to the sun and the air flow for 25 days.
The result is a coffee with notes of orange marmalade and sticky fig pudding.
This coffee is sourced from Katia Duke and her San Isidro farm in Copán Ruinas, Copán. Her farming approach is unique as it pairs the institutional knowledge of multigenerational farming with a high level of technical expertise. Given she has a degree in Agronomy from the prestigious San Morano University, her farm maintains an exacting precision at every single stage from crop through processing and milling.
This Catuai lot was processed using innovative experiments in fermentation and methods for drying cherries to create what Katia calls the “Microorganism Washed” process. To quote Katia: "The nature of this experiment is based on the variables of temperature, fermentation times, and the addition of a 'broth of microorganisms' from our farm's mountain. In the initial stages, we rely on local bacteria and yeasts, for their metabolic processes". This unique mixture, known as 'mossto', breaks down the fruit cherry and fuels fermentations. As Katia explains, "we measure PH in intervals until it is ready for washing". Coffee is then placed on African beds to be exposed to the sun and the air flow for 25 days.
The result is a coffee with notes of orange marmalade and sticky fig pudding.
Coffee origin
Country
Honduras
Region
Copán
Variety
catuai
Altitude
1300 m
Farm
San Isidro
Producer
Katia Duke
Process
Lavé
Tastes like
🍊
orange marmalade
🍨
sticky fig pudding
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