Bolivia Catuai Honey SUBSCRIPTION then post-depulping with yeast and

then post-depulping with yeast and sugars before drying for 10–15 days

Finca La Asunta showcases the care and precision of Juan Carlos Huanca and his family

Cultivated by Elkin Guzman

carrying forward Ronald’s dream to share “from this corner of the planet

all while capturing the Extra spirit

Bolivia Catuai Honey SUBSCRIPTION then post-depulping with yeast andFinca La Asunta showcases the care and precision of Juan Carlos Huanca and his family. This Catuai lot is honey processed and dried on raised beds for 22 hours, allowing for a clean, controlled development of sweetness and structure. Grown using natural cultivation methods that emphasize soil health and biodiversity, the coffee reflects a commitment to sustainability and craftsmanship. The result is a balanced cup with soft notes of chocolate, lime,