Cata Reserva

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

Cata Export’s relationship with the farm began in 2019, when coffee was sourced from producer Rodrigo Cortés. Following his retirement and the absence of successors, Cata Export acquired the farm to preserve its legacy. Since then, Cat and Pierre have led the project, implementing environmentally responsible practices and developing differentiated cup profiles rooted in microbiological control and sustainability.

Only ripe Castillo cherries are manually selected to ensure sweetness, uniformity, and fermentation consistency.

After pulping, the coffee undergoes 24 hours of controlled oxidation, enhancing aromatic complexity and cup clarity while preserving balance before going through full Solar Drying on Raised Beds.

The parchment coffee is dried under full solar conditions on raised beds until reaching approximately 11% moisture content, preserving bean integrity and structure.

Filter Recipe
Grind size | Medium
Ratio | 1:15
Dose | 15g
Water volume | 250g
Temperature | 93°C
Brew time | 2:30 Minutes
Number of Pours | 3

This coffee has been roasted for all filter brew methods. To find the method that suits your taste, check out our Brew Guides.