Cata Project – Seasonal Espresso

Our relationship with Cata Export began in 2019, at a time when both Cata and Sweven were still in their earliest stages. Since then, it has grown into one of our closest and most meaningful partnerships, built on shared values, trust and a mutual pursuit of quality.

Founded by Catalina Gutiérrez and Pierre Fargetton, Cata Export works closely with producers across Colombia, building long-term relationships centred around transparency, sustainability and fair value at origin. Through Cata, we have developed lasting friendships with an extraordinary network of producers whose work continues to challenge and expand our understanding of Colombian coffee.

Jonathan Gasca of Finca Zarza and Oscar Hernandez of Los Nogales are two producers particularly close to us. We first visited both farms during the same sourcing trip and have since collaborated with Jonathan and Oscar on many occasions, watching their projects evolve while continuing to taste, select and share their remarkable coffees through Sweven.

At Zarza, Jonathan and his family combine generations of coffee growing with a progressive approach to cultivation and processing, constantly exploring how fermentation can reveal new dimensions of flavour. At Los Nogales, Oscar brings his own research-driven perspective, combining agronomy, technology and sustainability with a deep commitment to innovation and continuous improvement.

The Cata Project has always been deeply personal to us. It brings together friendships and collaborations developed over many years, connecting producer, exporter and roaster through a shared curiosity and desire to keep pushing quality forward. Having coffees from Jonathan and Oscar come together for this release makes this particular edition a very special continuation of that story.

This season's Cata Project brings together two distinctive coffees from Huila: a Natural Geisha from Jonathan Gasca at Finca Zarza in Bruselas and an Extended Washed Typica from Oscar Hernandez at Los Nogales in Pitalito. Two contrasting varieties and processes, carefully selected to create a refined and balanced seasonal espresso with sweetness, texture and clarity at its core.

At Zarza, Geisha is cultivated at approximately 1,750–1,800 metres above sea level before undergoing a carefully structured natural process. Fully ripe cherries begin with 24 hours of anaerobic fermentation, followed by flotation and 12 hours of controlled oxidation. Naturally produced coffee must is recirculated through the cherries to encourage an even fermentation and greater aromatic intensity, before thermal conditioning stabilises the profile. The coffee is then slowly dried in marquesinas for 10–12 days.

The Typica from Los Nogales is cultivated between approximately 1,870 and 2,000 metres. Fully ripe cherries are selectively harvested and floated before depulping and undergoing an extended fermentation under controlled conditions. Multiple washing stages remove the remaining mucilage before the parchment is slowly dried on raised beds under carefully managed temperature and humidity. This approach creates a clean and structured expression with defined acidity and a particularly juicy fruit character.

Bringing the two together creates something neither coffee would express in quite the same way individually. The Geisha contributes aromatic lift, florality and refinement, while the Typica brings structure, clarity and juicy sweetness. Roasted specifically for a modern light espresso, the combination remains beautifully defined through milk while retaining complexity and balance when enjoyed on its own.

In the cup, expect maraschinos, pineapple and grape candy. Refined and balanced, the profile unfolds with layers of juicy fruit, candy-like sweetness and structured acidity, carried by a rich, coating texture that lingers with remarkable clarity.

This is another distinctive expression of the Cata Project: two remarkable coffees brought together through years of friendship and collaboration, and shaped into a seasonal espresso that feels refined, balanced and distinctly its own.