A delicate and light coffee with tea-like body and notes of stone fruit and berry.

Catw (pronounced cat-oo) is of the Caturra varietal—a common varietal in Colombia known for its small size (the name means small) and good yield. But like most coffees from our friends at Tío Conejo, it most certainly does not taste common.

The "double anaerobic" processing begins with sorting the coffee cherries to remove unripe or low density cherries. Then the cherries are cleaned with Ozone gas and UV light. The first fermentation lasts just for 24 hours where the coffee cherries are immersed in water with a PH of 6 and with one specific type of yeast. Then the beans are depulped and placed in air tight fermentation bioreactors for the second fermentation where the coffee sits for 36 hours in water with a PH of 5. After the double anaerobic process is complete, the beans are washed and spread out on raised beds to dry.

Wilton Benitez is the owner of Granja El Paraiso 92, a company located in Cauca that is at the forefront of processing innovation in Colombia. Wilton became a producer after first being a chemical engineer and he has been able to use his past experiences to specialize in rare varieties and processing techniques, such as this CATW. Wilton grows and processes 18 + different varieties in Piendamo, Cauca. You could call Wilton a coffee designer - he is able to decide, through science, which processes and yeasts to pair with which varieties in order to bring out their flavor potential. Our friends at Tio Conejo have helped us bring in this lot from Wilton Benitez for the past 2 years.