The Cata Project began in 2022 with the goal of offering a truly unique and exceptional espresso experience while supporting producers through premium pricing. Led by Cata Export, represented by Catalina and Pierre, the project features a rotating selection of remarkable producers each season. By paying premiums directly to the farms, we help ensure long-term sustainability at origin while delivering outstanding coffees at a fair price to our customers. For this Cata Project Vol. 8, we partnered with our friend and producer Jhoan Vergara and his family at Finca Las Flores in Huila, Colombia. During our visit in March 2025, Jhoan presented several stunning lots on the cupping table, but one stood out immediately — this very coffee. Jhoan explained that this lot is his estate Bourbon Rojo, traditionally a red bourbon variety. However, this particular strain is a rare mutation resembling Ombligón, resulting in a remarkably expressive flavour profile. The cherries are picked only at peak ripeness, reaching 28° Brix for maximum sweetness. At the mill, Jhoan walked us through his meticulous processing method: the cherries undergo a thermal shock to soften the fruit and gently caramelise the sugars before fermentation begins. The process includes 60 hours of anaerobic fermentation, 12 hours of oxidation, a second 24-hour anaerobic fermentation, a 30-minute hot thermal shock at 55°C, and a precise 60-hour dehumidifier drying. This careful, multi-stage approach creates a cup that embodies everything we look for in the Cata Project: an outstanding aroma, a creamy texture, and vibrant layers of flavour that shine both black and with milk. We love this coffee, and we’re excited to share it with you.