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Four Origins

  • 4 min read

NEW PRODUCT ALERT!

 

Four specialty coffees.
Four origins.
Four delicious coffees.
Four incredible coffee producers.
Four distinct flavour profiles. 
Four reusable tins.

 

1 - Las Tejedoras from Sierra Sur de Oaxaca, Mexico. Typica variety, organic certified, washed process, scoring 84 specialty points. 

Las Tejedores are women who continue the deep-rooted, Mayan traditions through fine textile arts that exemplify the essence of the Sierra Sur de Oaxaca. These women and their families have inherited and practice their long-standing artistic culture. 

For the people of this area, coffee is a product of opportunity and economic stability; a key part of Mayan prosperity in these Mexican coffee lands. Textile weaving continues their long-standing artistic culture, but also amplifies their powerful voices and extraordinary stories that are the core of their community and collective work. Through this limited edition, we want to highlight the stories of Las Tejedoras; their work as coffee growers and textile weavers.



2 - Odaco Washing Station from Odako, Kebele, Sidama, Etrhiopia. Heirloom varieties, naturally processed, scoring 89 specialty points. 

This coffee from the Shantawene community is a micro-lot and has been called “Odako” to reflect the powerful culture of Shantawene, Sidama people. Odako is a popular tree name in Shantawene, Bensa. The Odako tree is where the Shantawene community meets under the tree to resolve the conflicts in the area. There is a similar tradition in other parts of Ethiopia as well for example the 'Oda' tree in Oromo.

The coffee is sourced from 563 Daye Bensa member farmers from the Shantawene area and Gatta Daye Bensa Farm. Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans. As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries.

The coffee is then dried on African beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. At Daye Bensa traceability is extremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guaranteeing the highest level of quality. When the cherries are received they get separated, the coffee is then kept separate throughout drying, processing, and storage. Label state the delivery dates, farm name, lot number, and other details related to the particular lot.

 

3 - Bumbogo Washing Station from Gakenke District, Rwanda. Red Bourbon, natural process, scoring 88 specialty points. 

The Gakenke district where Bumbogo is located, is also an area known for high-quality coffee production in Rwanda. It is a highly competitive region, and home to several winning Cup of Excellence lots in recent years.

The station has more than doubled their production since 2018, with an impressive expanse of drying beds covering the hills surrounding the washing station itself. The station works alongside the community in ways external to the purchase and processing of its coffee. This value added when paired can massively improve not only quality but the yields of a producer’s land. 

All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped.

Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry. The cherry is dried for 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.

 

4 - El Diviso from Huila, Colombia. Pink Bourbon, Honey process, scoring 88 specialty points. 

This coffee was produced by Nestor Lasso. Nestor who is 22 years old, spends most of his time in the town centre in the main coffee cooperatives roasting samples, cupping, learning and meeting new people. There is no doubt he is the sales person in his coffee producing family. This is how CATA Exports met Nestor and very quickly became good friends with him. On the other hand, brother Adrian, 24 year old spends all his time at the farm helping his dad Jose at the mill. He reads and researches and then experiments with what he's learned at the farm. He's very passionate about fermentation and most of all about natural processes.

Finca El Diviso became CATA’s first ever project, CATA buy cherries in partnership with Nestor and El Diviso and mill the coffee together in order to support other neighbouring producers, helping Nestor to meet the demand all year round.

This honey process Pink Bourbon had 48 hours of oxidation in the cherry with temperature control. When the temperature of this mass reaches 25 degrees, this coffee is pulped. Then this mass is fermented for 48hrs and slightly washed with ozonated water, leaving mucilage on the bean and left to dry in the sun for 15 days.

 

Order your FOUR ORIGIN GIFT TINS!

 

Take a look at our brewing guidelines for some top tips! 

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