We are delighted to once again bring in multiple lots of Fredy’s amazing coffee to showcase here at Subtext. Fredy’s natural Yellow Catuaí makes for an intense, fruit-forward filter coffee with notes of dried pineapple, dark cherry, raisin and boozy milk chocolate.
Natural Yellow Catuaí
*Order by 9 am Monday for Wednesday local delivery/shipment or Thursday 9 am for Saturday local delivery/ shipment.
Fredy Orantes 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, so 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. After being dried at Fredy’s mill, Primavera helps finish the processing of Fredy’s naturals by milling the dried cherries at their facility in Fraijanes. 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.
Soaked to remove dust and floaters. Dried on raised beds for 25-30 days and turned over frequently to ensure even drying. During this time, the cherries were laid out at 10 am and collected at 2 pm every day, to ensure the coffee dried only during the warmest part of the day.