Tasting Notes: Rainier Cherry, Brown Sugar, Stone Fruit, Lemon Tea
Variety: Yellow Catuai (Ragamuffin exclusive micro-lot)
Altitude: 1750 masl
Proc. Method: Anaerobic Washed
This coffee is a Ragamuffin Coffee Roasters’ exclusive nano-lot. It is a yellow catuai that was placed in grain-pro bags overnight for an experimental anaerobic fermentation, the first that the Prentice Family has ever tried… and we’re so glad they did! This particular anaerobic process was then washed the next morning, removing the slightly fermented fruit off of the coffee seeds. At the time when we spoke with Ashley Prentice on this method, it was the first we had heard of a anaerobic wash hybrid, especially from Guatemala.
Working with an experimental coffee produced by one of our favorite farms is a dream come true for us Ragamuffins. We believe that the added anaerobic step in the processing method brought about hightened notes normally found in the catuai varietal … strong brown sugar, notes of honey all resting on a lighter tea-like body. There is an added element of fruit, rainier cherry to be more specific that balances beautifully with the brown sugar. As the cup cools, we notice a very clean finish that we have come to expect from the Prentice Family’s coffee. This particular anaerobic catuai finishes with lemon tea, clean and lingering with the dark cherry.