Tim Wendelboe - Finca el Puente Catuaí
Chocolate • Dried Fruit • Nuts • Herbal
$29
Roast Date
Bag Size
Roast
Pre-Order Item. Read our Import Policy.
From Finca El Puente in Honduras, this Catuaí has a rich and chocolatey profile, with notes of dried fruit and nuts, followed by a subtle herbal finish. A comforting and uncomplicated coffee. The majority of Marysabel and Moises’ farms are planted with the Catuaí cultivar, which used to be the most commonly grown cultivar in their area. At Finca El Puente, the density has been reduced to around 2,800 plants per growing area. With fewer plants occupying the same area, there is more space between the trees, allowing better air circulation and more light to reach the coffee plants.
Producer
Marysabel Caballero & Moisés Herrera
Origin
Honduras
Variety
Catuaí
Process
Washed
Country
Honduras
Region
Chinacla, La Paz
Farm
Finca El Puente
Producer
Marysabel Caballero & Moisés Herrera
Variety
Catuaí
Process
Washed
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Hover over a compound to see what it tastes like.
The aroma compounds that usually sit behind these tasting notes. It's estimated from the roaster's notes, not a lab test. Tap a compound to see what it tastes like.
RETENTION TIME →
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01
2-Ethyl-3,5-dimethylpyrazine 82%Rich Chocolate
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02
Benzaldehyde 62%Toasted Nuts
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03
1,8-Cineole 40%Subtle Herbal Finish
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04
beta-Damascenone 66%Dried Fruit
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05
Maltol 44%Brown Sugar Sweetness
The acids most likely behind the acidity you'll taste, estimated the same way.
The acids most likely behind the acidity you'll taste, estimated the same way.
RETENTION TIME →
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01
Citric Acid 58%Gentle Brightness
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02
Tartaric Acid 48%Dried Fruit Depth
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03
Malic Acid 45%Soft Orchard Fruit
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04
Quinic Acid 34%Clean Dry Finish
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05
Chlorogenic Acids 40%Chocolate Structure