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The Bear
Espresso Red Catuai Washed
Microlot: Baja con Kopper | 10°04’25”N 84°13’42”W
The Bear is not a traditional espresso, as it is not roasted quite as dark as many of its peers. This makes its taste more complex and interesting. It can be prepared as an espresso in a good portafilter machine or in a stovetop coffee maker, such as the Bialetti.
It owes its rich, chestnut-brown color to the careful processing, while the washed preparation brings out its natural, fruity notes in a particularly pure way. Perfectly balanced between lively acidity and gentle sweetness - a coffee that awakens and inspires.
The parcel of land where the coffee for this espresso is grown is called “Bajo con Kopper”. The first Red Catuai coffee was planted there in 2010 and has been successfully developed using modern production techniques and regenerative agriculture. For years, we have continuously produced a very high quality of this very popular microlot.
• 100% Arabica | Whole beans
• Hand-picked, fermented and then sun-dried on our farm
The flavor profile.
This is what your new coffee tastes like.
Flavor notes
Nougat
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Red Fruits
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Chuncho Cacao
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Our best-selling coffees.
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