Cata Project – Seasonal Espresso

!!! Out of stock until new lot arrives soon !!!

El Diviso + El Tesoro + Zarza, Huila, Colombia – Advanced Natural Sidra, Tabi & Chiroso

– “Our seasonal espresso special collaboration lot by our dear friends Nestor Lasso, Yeferson Olaya & Jhonatan Gasca with the support from Cata Export”. 

What to expect in the cup

Blackcurrant, mangosteen, candy floss. Incredibly sweet and exotic cup profile with creamy texture and outstanding aroma.


This exclusive lot is made up of three exotic varietals Sidra, Tabi & Chiroso from three close friends producers Nestor Lasso, Yeferson Olaya & Jhonatan Gasca (Finca El Diviso, Finca El Tesoro & Zarza Coffee). Only the ripest cherries are manually selected by measuring brix levels to at least 20 brix. The next step is oxidation for 48hrs or aerobic fermentation in order to soften up the coffee fruit and begin fermentation. Next step is Thermal Shock at temperature at 50C and the fruit is placed into fermentation tanks to start Anaerobic Fermentation. During the Anaerobic Fermentation, Saccharomyces yeast is being added with Cerevisae strain type T58 in order to enhance fruit forward flavour profile. And the final step is drying for 10 – 15 days depending on weather conditions and humidity. The results are amazing and we are incredibly proud to be taking part of this project we called “Cata Project” and we cannot wait to visit Nestor, Cata and their close friends producers again soon and continue to grow together our special relationship for years to come.
Cata Project seasonal espresso is created exclusively for Sweven by selecting the best batches that can complement each other. Our team of selectors manually separate grain by grain to obtain a unique and particular lot aimed at special customers. At Cata Export we design our own grinding processes, this is really very important and exclusive, since in Colombia producers do not usually do it and much is unknown about this subject, we also have equipment for pixel selection, density selection, selection of meshes and manual selection, thus reducing the waste of high-quality coffee and also ensuring that we offer something unique to our customers in Europe. In this particular lot designed for Sweven, we blend three coffees by three close friends: Nestor Lasso from El Diviso Farm their classic signature Natural Sidra. Yeferson Olaya from El Tesoro farm – Natural Anaerobic Tabi. Jhonatan Gasca from Zarza farm – Natural Thermal Shock Chiroso. Nestor has been consulting his friends on post harvest process for 5 years now and Cata Export has bringing them into the specialty market in the UK little by little, today their Natural processes are well known and Cata is being able to increase their volumes. We found this mix would be suitable for Sweven for many reasons – this profile is juicy, fruity and with a lot of character and the other reason is that Jimmy and Aga have met those producers when visiting Colombia, then why not to make a blend to celebrate the partnership Sweven has with these producers already.