Cata Project – Seasonal Espresso

Our relationship with Cata Export began in 2019, at the same time both Cata and Sweven were just starting out. Since then, it has grown into one of our closest and most enduring partnerships, built on shared values, trust and a mutual commitment to quality.

Founded by Catalina Gutiérrez and Pierre Fargetton, Cata Export works to connect small producers across Colombia with roasters around the world, focusing on transparency, sustainability and long term relationships. Their work has helped bring global recognition to producers such as Jhoan Vergara, alongside others who continue to push quality forward.

This coffee is part of the Cata Project, a seasonal collaboration built around showcasing standout lots while returning meaningful premiums directly to producers. For this release, we partnered with Jhoan Vergara and his family at Finca Las Flores, a farm known for its expressive profiles and careful approach to processing.

During our visit in March 2025, Jhoan shared several exceptional lots, but this one stood out immediately. It reflects not only his meticulous work, but also the strength of the relationship between producer, exporter and roaster, something that continues to evolve with each project.

Huila, Colombia
Advanced Natural Bourbon Rojo

This lot is produced from Bourbon Rojo, though this particular selection is a rare mutation showing characteristics similar to Ombligón, resulting in a highly expressive and distinctive cup profile.

Cherries are harvested at peak ripeness, reaching around 28 degrees Brix to maximise sweetness. Processing begins with a thermal step designed to soften the fruit and begin gently developing sugars before fermentation.

The coffee then undergoes a carefully structured series of stages, including 60 hours of anaerobic fermentation, followed by 12 hours of oxidation and a second 24 hour anaerobic phase. A further thermal treatment is applied before the coffee is dried in a controlled dehumidification environment over 60 hours.

Each stage is designed to build intensity and structure while maintaining clarity, resulting in a cup that feels both vibrant and composed.

In the cup, expect maraschino cherry, grape soda and banoffee pie. There is a bright, candy like sweetness with playful acidity, supported by a coating texture that carries through the palate. The profile is bold yet clean, with layers of fruit and sweetness that hold their definition from start to finish.

This is a striking and characterful espresso profile, shaped through careful processing and a close collaboration that sits at the core of the Cata Project.