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.