Ripe grape and a smooth buttery texture characterise this natural by Israel Degfa.
After working with Israel Degfa’s Gelana geisha, we are excited to share this red catuai natural from the same farm. This coffee introduces an interesting concept; conveying a smooth chocolate mouthfeel of the Brazil varietal paired with the typical juicy fruit nature of an Ethiopian.
With the ever-increasing technological advancements aiding coffee production, Israel’s team are able to use innovative techniques to control every agronomic practice through leveraging technology. Israel’s ambition to experiment with coffee varieties has helped to improve uniform growth for coffee seedlings, resulting in beautiful naturals like this red catuai.
This coffee is produced on Israel's private Gelana farm in the Yirgacheffe region. The Gelana Dry Mill is very labour intensive with 500 raised beds, 48 permanent staff and approximately 500 members of temporary staff during the harvest season. The Gelana coffee farm covers 1.5 hectares of coffee cultivation with much of the farm running under greenhouse conditions. In this greenhouse, every agronomic practice is computer controlled using smart techniques.
The farm acts as a starting point for many of Israel’s new variety experiments and helps to improve uniform growth for coffee seedlings. Initially established to cultivate the Geisha variety, the farm has also been used more recently to explore traditional Brazil varieties. This year, our sourcing partner has imported three different coffees that started their life at Gelana - a testament to the farm’s success. As well as offering new cup profiles, the work at Geisha farm is monitored by teams of agronomists to help contribute to variety research in the face of climate change.
Produced by Israel Degfa
Region - Yirgacheffe
Grown at 1500-1750 masl
Varietal - Red Catuai
Harvest - January 2022
Process - Natural
Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.
We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.