COLOMBIA CATW DOUBLE ANAEROBIC #2559

Tastes Like: Rose Water, Passionfruit, Apricot

Why I’m obsessed: Colombia Catw, pronounced cat-oo, is one of those memorable coffees that you can’t wait to taste, year after year. When I saw that Methodical had a fresh crop version of last year’s best-seller, I leapt at the chance to share it with you. Last year we called it the “strawberry shortcake” coffee, because of its bright strawberry tones; this year’s lot is just as sweet and juicy, but more tropical-toned. It’s richly sugary, like apricot nectar, with a soft, citrusy brightness, and a really nice floral finish that reminds me of rose water and white tea. It’s elegant but playful, clean but complex. Think, a garden party for your tastebuds, and absolutely delicious when brewed over ice. Perfect for any springtime table, picnic, or Mother’s Day brunch (hint hint!).

Methodical directly sources this coffee from Wilton Benitez, a chemical engineer-turned-coffee grower who has made a name for himself for his innovative coffees and masterful experimental processing. This microlot is processed using a meticulous double anaerobic fermentation, a technique adapted from wine and beer production. By precisely monitoring oxygen and pH levels, Benitez transforms these beans into a silky, juicy, fruit-layered cup with zero of the overly funky notes you sometimes get from anaerobic lots. It’s all brightness, balance, and bloom.

Bottom Line: If you love florals, tropical fruit, or haven’t tried an anaerobic coffee before, Colombia Catw is going to be your springtime jam. Thanks to our friends at Methodical Coffee, you’ve got another shot to taste this stunner—but don’t wait! This beauty won’t be around for long.

Final hours to win the $100K prize! Today only, get 3x entries on every order. Expires at midnight PT. Someone is going to win, why shouldn't it be you??

The "double anaerobic" processing begins with sorting the coffee cherries to remove unripe or low density cherries. Then the cherries are cleaned with Ozone gas and UV light. The first fermentation lasts just for 24 hours where the coffee cherries are immersed in water with a PH of 6 and with one specific type of yeast. Then the beans are depulped and placed in air tight fermentation bioreactors for the second fermentation where the coffee sits for 36 hours in water with a PH of 5. After the double anaerobic process is complete, the beans are washed and spread out on raised beds to dry.

Wilton Benitez is the owner of Granja El Paraiso 92, a company located in Cauca that is at the forefront of processing innovation in Colombia. Wilton became a producer after first being a chemical engineer and he has been able to use his past experiences to specialize in rare varieties and processing techniques, such as this CATW. Wilton grows and processes 18 + different varieties in Piendamo, Cauca. You could call Wilton a coffee designer - he is able to decide, through science, which processes and yeasts to pair with which varieties in order to bring out their flavor potential. Our friends at Tio Conejo have helped us bring in this lot from Wilton Benitez for the past 2 years.