Pineapple Pen

Nestled in the highlands of Timaná, Cata Reserva spans 30 hectares, with half preserved as native forest to protect biodiversity and long-term soil health. The cultivated area focuses on specialty varieties such as Gesha, Pink Bourbon, Laurina, and Castillo, with seven hectares currently under active production as part of a replanting program.

The journey with this farm began in 2019, when Cata Export sourced coffee from producer Rodrigo Cortés for export to Spain. After his retirement, Cata Export acquired the farm to preserve and expand its legacy. Since then, Cat and Pierre have led the project combining environmental stewardship with innovative processing to reveal the
farm’s full potential.

Step 1 — Selective Hand Harvesting
Ripe cherries from multiple varieties are handpicked with careful selection to ensure uniform ripeness and balanced contribution across the blend.

Step 2 — Extended Whole-Cherry Fermentation
The cherries undergo a natural fermentation for several days, allowing fruit sugars to remain in direct contact with the bean. This stage develops layered tropical fruit, berry
intensity, and floral aromatics.

Step 3 — Slow Sun Drying on Raised African Beds
Cherries are dried slowly on raised African beds under controlled conditions until reaching approximately 11% moisture. The gradual dehydration preserves structure
while enhancing tropical, floral, and berry-forward notes.

Step 4 — Resting & Stabilization
After drying, the coffee rests under controlled conditions to allow flavors to integrate and ensure consistency in the cup.