We are coming off of one of our loudest releases of the year in Andres Quiceno’s cultured fermentation of the Catiopia variety. I can’t think of a better way to follow it up than showcasing this dynamic newer variety in its raw, washed form. Let’s dig in:

This coffee is grown by Julio Madrid at his farm Finca Milan located in Pereira, Risaralda, Colombia (neighboring farm to Andres Quiceno - Finca La Riviera). Finca Milan is one of three farms that comprise Cafe Uba which was founded in 2014 by director, Julio Madrid. Cafe Uba’s goals as a farm group are excellent coffee, innovation, and differentiation with a through line of a scientific approach. Between the three farms, Cafe Uba is growing 20 different varieties of coffee (WHOA) which are benefited by the unique microclimate of Pereira which has warm days and cold nights in addition to a near daily cloud coverage that slows down that ripening period of the coffee cherries. This extended maturation process of the fruit does wonders for sweetness and complexity in the cup.

In addition to the staggering variety count that Cafe Uba is working with, processing is another area in which they aim to set themselves apart. Julio Madrid hired Andres Quiceno as a master processor who has developed 5 macro processes for the farms: Washed, Natural, Cold Press, Culturing and Nitrogen Fermentation. Within each of these macro processes, Andres has refined them further to be somewhat unique to each variety that is getting processed at the time. Their collaborative efforts have been seen on the international competition stage as the second place World Barista Champion of 2023 used a Caturra Nitro Fermentation for their competition coffee.

Ok. So what do we have for this months drop?! When I was cupping through some samples from the good folks over at CoTrade coffee (who are responsible for bringing these Cafe Uba coffees stateside), this washed lot of the Catiopia variety was a cup that kept me coming back…. For those who haven’t heard of this variety before, Catiopia was developed by the Colombian Coffee Federation and is a cross between Colombian Caturra and Ethiopia heirloom varieties. Julio is responsible for planting and championing the first Catiopia trees released by the federation and this washed lot really allows the uniqueness of this variety to be front and center.

In the cup, both of the varieties that made Catiopia shine through. The vibrant deep sweetness of Caturra is complimented with the complexity, tea-like body, and high hitting enzymatic compounds of Ethiopia heirlooms. It is a super unique resulting cup and I think this washed iteration by Julio is simply excellent. If you dig washed Ethiopian coffees, you’re going to love it. If you dig deeply sweet and sessionable washed Colombian coffees, you’re going to love it.
What I’m saying is, you’re going to love this coffee.

Enjoy an awesome tartaric acidity a la white grape that is rooted by a blackberry jam sweetness that maintains a delicate tea-like body. Citrus notes of Starfruit come to mind as the cup cools with additional florals and caramel.