The Cata Project was launched in 2022 with the aim of offering clients a distinctive and exceptional espresso experience. This initiative is led by Cata Export, represented by Catalina and Pierre, and showcases various producers each season. Our goal is to assist these producers by ensuring they receive a premium price for their coffee, thereby delivering an outstanding product to our clients. This strategy benefits the entire supply chain, as producers profit from the premium pricing while consumers enjoy high-quality coffee at an affordable price. This specific lot features the Castillo varietal sourced from our long-term friend and skilled producer, Diego Samuel Bermudez of Finca El Paraiso. Only the ripest coffee cherries are handpicked, then disinfected with ozone and placed into tanks for a 72-hour submerged fermentation in water. Following this, the fruit is pulped, and a sample is taken to bio-reactors to cultivate specific microorganisms that generate the culture medium containing the precursors of aromas and flavors produced during fermentation. This culture medium is then added to the fermentation tanks for 36 hours, where pressure is applied to bond the precursors to the coffee bean. A thermal shock is subsequently applied to enhance the retention of precursors and to ensure a proper and consistent drying process. The parchment is then dried in a dehumidifier to remove moisture and prevent over-oxidation of the bean, as well as to halt metabolic processes that could lead to over-fermentation. Finally, the coffee is allowed to stabilise in a cool, dry storage before being prepared for export. These meticulous and precise fermentation protocols yield a delightful cup of coffee characterised by smooth stone fruit notes of apricots and mellow honeydew, complemented by creamy chocolate praline undertones, making it exceptional both as an espresso or a milk beverage.