Los Manantiales (Red Catuai), Guatemala

Technical specifications:

Origin: Jutiapa, Guatemala
Farm: Los Manantiales
Location: The Lookout
Producer: Ronald Pivaral
Altitude: 1,800 m
Varietal: Red Catuai
Process: Anaerobic Honey (96h · drying 15–18 days · aging in cellar)
Recommended methods: Espresso · Filter
Notes: Cashew · Caramel · Apple · Chamomile
Presentation: 250g
Toaster: Atmans | The Soul of Specialty

From the mountains of Jutiapa, Guatemala, comes this Red Catuai, processed using anaerobic honey fermentation, produced at Los Manantiales farm, founded in 1997 by Adolfo Pivaral and now led by his son Ronald Pivaral. This batch comes from El Mirador, a high point at 1,800 m from which almost the entire farm and its surrounding valley can be seen.

The farm operates under a semi-organic system, alternating coffee pulp, cattle manure, and slow-release fertilizers to maintain a sustainable balance. The climate, with its well-defined seasons—one rainy and one dry—allows for even ripening and consistent drying, while the volcanic clay-loam soils contribute structure and natural sweetness.

The Anaerobic Honey process begins with fully ripe (blood red/purple) cherries, which are pulped without water and fermented in airtight bags for 96 hours, with agitation every 8 hours to ensure uniformity. The coffee is then dried on screens with turning every 30 minutes for 15–18 days, until it reaches a moisture content of 10–11%, followed by a resting period in storage before final evaluation.

The result is a sweet, luscious and balanced cup, where caramel, fresh apple, the creaminess of cashew and a soft touch of chamomile stand out, perfect for both espresso and filter.

🌈 Sensory Summary:
🥜 Sweet and creamy cashew
🍎 Fresh, shiny apple
🍯 Soft caramel
🌼 Floral touch of chamomile

Filter or Espresso...you decide!