Owned by the Ramirez-Navarro family, its founder and father of the family Mr. Alexis Ramirez was a farmer that dedicated his entire life to agriculture.
In 2015 as an overcoming challenge, they made the big step of building their own micro-mill, "Los Campos" with the idea of processing the coffee themselves in order to focus on the quality and traceability of their micro-lots and stop depending on the cooperative system. Working via direct trade has always been a dream for the family.
Catuai is a genetic cross between two natural Arabica mutations of yellow Caturra and Mundo Novo.
The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape allows for easier access to its cherries during harvesting. It is mainly characterized by great vigor and its low height; it is less compact than Caturra
The process: Carbonic Maceration
Cherries are picked and then let to rest in plastic containers without oxygen for 3-4 days, after this Sun dried for approximately 30 days before being stored in parchment until preparation for export
