Rigoberto Rodriguez produces coffee in the community of Quiscamote with help from Catracha Coffee. His small lot is picked by family and friends during harvest season, and his farm has its own wet mill. After de-pulping, the coffee is allowed to ferment in tanks for 24-48 hours before being fully washed clean in the washing channels. From there, the coffee begins to be dried on raised beds. Last year, however, Rigoberto’s coffee was transferred to Marcala, with the help of Catracha, to finish drying under the more stable climate conditions. By carefully monitoring the drying process (from 45% moisture to 15% at the farm, from 15% to 11% in Marcala) and storing in GrainPro bags, Rigoberto and Catracha have built stability in preserving complex flavor compounds in his coffee.
Catracha extends help to farmers by not only developing unique direct profit sharing systems — they also help establish education sessions and provide resources. Last year, Rigoberto was able to use lime and organic fertilizer purchased by Catracha to start transitioning away from synthetic fertilizers. By also applying organic fungicides and pesticides made from a compost tea, Rigoberto's farm is on track to be fully organic by next year, which creates better sustainability in soil quality and transfers quality to coffee. We’re excited to have this coffee back again, and thrilled to have this partnership with Rigoberto and Catracha.
We are very happy to bring back Rigoberto Rodriguez’ coffee in partnership with the Catracha project in Santa Elena, La Paz, Honduras. Catracha works with select producers that meet monthly to learn about improving quality and yields. We met the founder of this project, Mayra Orellana-Powell, during a trip to El Salvador and learned about her great work. This micro-lot was produced specifically for Ruby, and we’re thrilled to have it back on the menu.
12 oz / 340 g. Whole bean.
Orders placed by 4:00 p.m. on Sunday, Monday, and Wednesday will roast and ship the next day. Thank you!
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