Yellow Catuai Natural • Byron Corrales

Don Byron Corrales and his family begins working on the natural processed Yellow Catuai coffee early. The Yellow Catuai coffee cherries are picked between 16-20 brix degrees and are sent out to the dry mill before 2pm. To avoid the risk of fermentation occurring in the poly bag, the Yellow Catuai coffee cherries are laid out on the dry beds immediately upon arrival. Coffee cherries are never left in the bag overnight. This natural processed Yellow Catuai is dried on raised beds for 21-25 days(depending on the weather), down to 12%-11% moisture. Once the desired moisture has been achieved, the Yellow Catuai coffee cherries are pulped by machine without using water and then bagged and stored in parchment for 30 days of rest. After 30 days the coffee is cupped and scored and placed back to rest for another 15 days. The first Yellow Catuai samples are shipped out after 45 days of rest.