Grown high in the hills of Huabal, this natural Catuai is all sunshine and sweetness. Farmers like Ramirez and Marino are backing quality over yield, and it shows in every juicy, fruit-forward cup. Expect notes of Brown Sugar, Dried Mango, Lime.
The Producer
Ramirez Vasquez Oscar and Marino Guevara are part of a new wave of producers in Huabal who are choosing qualityover convention. In a region once dominated by high-yielding catimores, they’ve committed to cultivating traditional varieties like Catuai—plants that thrive at higher altitudes and reward careful attention with exceptional flavour. Their work is thoughtful and deliberate, from selective picking to patient drying, and it’s producers like them who are helping unlock Huabal’s true potential, one harvest at a time.
The Coffee
This lot from San Antonio is a natural-processed Catuai grown at 1900masl, and it’s bursting with ripe yellow and red fruit, tropical sweetness, and a silky finish. The high altitude and diverse soils of Huabal bring clarity and depth, while the natural process adds a playful juiciness. It’s the kind of coffee that makes you pause—vibrant, expressive, and a true reflection of both place and producer.
