Bolivia Catuai Honey SUBSCRIPTION this Castillo lot undergoes a

this Castillo lot undergoes a highly controlled double anaerobic fermentation process designed to build complexity while maintaining clarity

This method reflects Carlos' commitment to precision

Blackberry must

and warm brown spice

lactobacillus and saccharomyces cerevisiae originally sourced from Rodrigo’s Purple Caturra cherries

Bolivia Catuai Honey SUBSCRIPTION this Castillo lot undergoes aFinca La Asunta showcases the care and precision of Juan Carlos Huanca and his family. This Catuai lot is honey processed and dried on raised beds for 22 hours, allowing for a clean, controlled development of sweetness and structure. Grown using natural cultivation methods that emphasize soil health and biodiversity, the coffee reflects a commitment to sustainability and craftsmanship. The result is a balanced cup with soft notes of chocolate, lime,