Guatemala, Santa Irene, Catuai Washed

Saint Irene is a protected natural forest reserve spanning 129 hectares, owned by Dr. Jacinto Estrada Zanabria. Nestled within this preserved landscape, the farm represents a balance between environmental conservation and high-quality coffee production.

In 2012, his son, Carlos Estrada, began cultivating a 15-hectare section of the land. What started as a small coffee project quickly developed; by 2013, the entire area had been planted with carefully selected coffee varieties, with Caturra and Catuai remaining the farm’s primary crop. Due to the variety's properties and the micro-climate of the area these two varieties flower throughout the year whilst the others flower early spring and april.

The Catuai cultivar is a genetic cross between two natural Arabica mutations of yellow Caturra (a dwarf variety famed for its impact on farm viability, whilst retaining the cup quality of its parent Bourbon) and Mundo Novo, that can come in red and variations. As it is a smaller plant, it can be planted closer together, creating a higher planting density, and allowing for easier access to its cherries during harvesting. Catuai was first introduced to Guatemala in 1970, where it now represents 20% of the country’s coffee production. Following this, it was introduced to Honduras in 1983 and now accounts for almost half of all the Arabica cultivated. 

While Catuai offers great farming benefits, it also shares Bourbon’s weakness against coffee leaf rust, the fungal disease that has plagued coffee farms for generations. During the 2013 "La Roya” epidemic in Central America, these crops suffered badly. Its compact, dense canopy boosts productivity but also traps humidity and limits airflow, creating perfect conditions for rust to thrive. Combined with its genetic susceptibility, it’s a tough challenge. The quality of this coffee is a testament to Carlos’s farming approach and the unique terroir of Santa Irene.

For this washed coffee, following harvest the cherries are sent to the wet mill where the coffee is weighed and moved to flotation tanks. Once any underripe floaters are removed, the coffee is pulped and placed in concrete fermentation tanks. After fermenting, a demucilager removes the mucilage, and the coffee heads to washing channels that sort the beans by density. The lighter beans are removed, and the rest are transferred to raised beds, where the coffee is dried, and once it reaches the perfect moisture level for storage, the parchment is removed.