Honduras Leonicio Castellon

The sweetness on this one caught me off guard — that slow cherry maturation at high elevation really shows in the cup. I brewed it as a pour-over and got a clean, syrupy body with almost no bitterness.

The anaerobic fermentation really comes through here — there's a deep sweetness underneath the Catuai that I wasn't expecting from a washed-style profile. Brewed it as a pour-over and got this syrupy body with almost no bitterness at the finish.

I usually avoid fruity coffees but the Catuai from Santa Bárbara won me over — there's a jammy sweetness up front that settles into something almost like cocoa. Brewed it as a pour-over and the cup stayed smooth all the way down, no bitterness at the finish.