Cat & Pierre · Colombia · Mixed Varietals · Advanced Washed

Pomegranate, plum, jasmine

Gesha, Pink Bourbon, Laurina, and Castillo—all in one bag. This isn’t just because it sounds good, but because the yields for some of these individual varieties are too small to be processed as separate lots. Plus, Catalina and Pierre simply enjoy the process of blending these varieties to create the perfect harmony. The result isn’t a compromise; it’s a cross-section of the very best that this farm has to offer right now.

The farm and the people behind it

Cata Reserva is located at an altitude of 2,000 meters in Timaná, in the heart of the Huila region. The property spans thirty hectares, half of which is intentionally left as natural forest—to support biodiversity and ensure the soil remains fertile for decades to come. The cultivated half is shaded by native trees; seven hectares are currently in production, while the rest is being replanted.

The farm’s story began in 2019, when Cata Export purchased coffee from Rodrigo Cortés for export to Spain. When Rodrigo decided to retire, Cata Export took over the farm to continue his work rather than letting it fall into disrepair. Since then, Catalina and Pierre have managed the project, combining two things that rarely go hand in hand: a serious commitment to nature conservation and a genuine, playful spirit when it comes to coffee processing.

We have been working with them for years, and we’ve since become good friends. The fact that we can offer this coffee isn’t the result of a random find on a generic offer list; it’s the outcome of many cupping sessions together and countless conversations.

Fun fact: During our trip to Colombia, we personally picked coffee cherries from the very same trees that produced the beans for this lot. Find images here: https://www.instagram.com/catareserva/

The Processing

Selective hand-harvesting – Only fully ripe cherries are carefully picked—across all four varieties—ensuring that no single variety overwhelms the others.
Extended whole-cherry fermentation – The cherries undergo fermentation over several consecutive days. During this process, the fruit sugars remain in direct contact with the bean, which is precisely what develops the depth of fruit character and floral notes.
Slow sun-drying on African beds – The coffee is dried in a controlled, unhurried manner until it reaches a residual moisture content of approximately 11%. This gentle drying preserves the coffee’s structure and enhances its fruity and floral qualities.
Resting and stabilization – Afterward, the coffee is given time to settle, allowing the flavors to harmonize and ensuring consistency in the cup.
In the Cup

Pomegranate takes the lead: juicy and red-fruited, with a well-rounded acidity. Beneath this lie notes of plum—deeper and fuller, with the sweetness of ripe stone fruit. Jasmine emerges as a delicate floral top note that lingers on the palate. The body is silky, with all elements cleanly integrated and a long, persistent finish.