San Cayetano, Washed Red Caturra, El Salvador

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  35
• Clean
  30
• Comforting
  25
• Funky
  25
• Sweet
  25

Flavour profile: A clean yet round cup with an aroma of mature red apples . Flavour notes of red apple cider and nougat . An aftertaste of red grape . Colour: Wine red Category: Comfortable Producer: Carmen and Rafael Silva Hoff with family Farm: San Cayetano Varietal: Red CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Harvested: February 2025 Region: Ahuachapán, Santa Ana Process station: San Pedro owned by Rafael and Carmen Da Silva Hoff Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. processed. The coffee is depulped the same day as harvest, soaked and dried on raised beds in three different levels to control the drying. The beans are turned over by hand continuously every day. For the washed process, the water the reservoir is used. Staff onsite also only turn the coffee by hand, log the moisture at different stages of the drying process, and have access to a great cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. lab with a well-trained crew in taste and routines. Elevation: 1450 meters above sea level Price Transparency : The FOB price we paid for this coffee was $4.62/lb San Cayetano Red Caturra is produced by the Rafael and Carmen Da Silva Hoff of El Salvador. While sourcing green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. we meet a lot of hard-working producers, but none are as focused and work as many hours of the day as Carmen and Rafael Da Silva Hoff, who run six different farms and a processing mill to boot Rafael was first introduced to coffee growing when he was 21 years-old and got his first farm from his father. A few years later he met his wife Carmen. The couple got married in their young 30s and since then they are running their coffee business together. Today their two sons, Rafael Gerardo and Rodrigo, and their daughter Valeria are also involved in the business, making a it full family operation. In 2010, they decided to invest in their own mill, called San Pedro, not to make more money, but to gain full control of the full process of their coffee production. Today at San Pedro they not only process coffee from their own farms separated by lots and varietals, and but also for other producer