A washed Catuaí from Moises Herrera and Marysabel Caballero in Chinacla, La Paz, Honduras. One of the things we love about working with these roasters is sourcing these 'iconic' coffees, and the Tim Wendelboe lineup wouldn't be the same without the amazing work from the Caballeros. This Catuaí lot was as solid as ever, reminding us of sweet chocolate, nuts with a bit of a herbaceousness that adds a nice refreshing touch to the coffee.
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe and they roast in Oslo, Norway. This coffee was roasted on 6.9.23
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.