We are delighted to once again bring in multiple lots of Fredy’s coffee to showcase here at Subtext. This year’s honey processed Yellow Catuaí is deeply sweet and well-balanced, showing notes of apple butter, fudge and praline that make for a super satisfying espresso or eminently drinkable and comforting filter coffee.
Fredy Orantes Espresso, Honey Yellow Catuaí
*Order by 9 am Monday for Wednesday local delivery/shipment or Thursday 9 am for Saturday local delivery/ shipment.
Fredy Orantez Honey
Farm Buena Vista
Region Santa Rosa, Fraijanes, Guatemala
Varieties Yellow Catuai
Altitude 1870 masl
Fredy Orantes is an exceptional coffee producer who owns and operates his farm Buena Vista, in Fraijanes, Guatemala. The seven hectares of Buena Vista, named for its beautiful views of the department of Santa Rosa, sit at an altitude of 1870 masl near the town of Casillas. Every year, under the shade of gravilea and avocado trees, Fredy grows special micro-lots, separated by variety for his collaboration with Primavera, our importing partner in Guatemala who help carefully process his honeys at their dry mill. Together, they produce honey, natural and washed lots that represent the diverse flavour expressions of Fredy’s coffee.
A somewhat lesser-known Guatemalan growing region than nearby Antigua, and Acatenango, Fraijanes is characterized by high altitudes, generous rains and variable humidity. Guatemala’s most active volcano, Pacaya, is located here and enriches the soils with important minerals and nutrients. In the dry season, Fraijanes experiences a lot of sunlight, providing an optimal environment for coffee drying.
Catuaí is the result of a genetic cross between Yellow Caturra and Mundo Novo, and it comes in both red and yellow variations. First introduced to Guatemala in 1970, it now makes up approximately 20% of the country’s coffee output. Catuaí is known for its good quality potential at high altitudes and small size, allowing for greater planting density and therefore, greater yields. Unfortunately, Catuaí is highly susceptible to coffee leaf rust.
Dry fermented in clean, sealed bags for 24 hours, then mechanically de-pulped and dried on raised beds for 13 days and turned over three times every morning and evening to ensure even drying.