When the Catracha Quality Project began, Catracha organizers encouraged producers to focus on the quality of the coffee by selecting ripe cherry. In the Royal Blog last week, Arvin Juan presented a post-harvest process map, the result of two years of observing practices and interviewing producers....
When we started the Catracha Quality Project (CQP), our first goal was to create a map to visualize how the Catracha producers were processing coffee from cherry to dried parchment. Over the last two harvests in Santa Elena, we interviewed producers and observed their practices to create a...
Once a coffee cherry is picked from the branch, every step it takes until it’s brewed is a desperate act of preservation, a struggle against the entropy that will inevitably degrade the dying seed. In a perfect world, short distances traveled in stable environments would contribute to that...
Editor's Note: This article was updated September 15th, 2022. In an interview, Royal Co-founder Bob Fulmer was once asked, “If you were to die and come back as a drink, what drink would you be?" He responded, “Yemen Mocca Sanani, roasted full city, made fresh and strong.” You can check out our...
How is Climate Effecting the Spread of Leaf Rust? by Kevin Stark Editor's Note: This is part of a continued series on our commitment to the Catracha Quality Project. Look for further articles and for the arrival of these coffees in the coming months. We have a few of these coffees available SPOT...
Editor's Note: This is part of a continued series on our commitment to the Catracha Quality Project. Look for further articles and for the arrival of these coffees in the coming months. We have a few of these coffees available SPOT in both Oakland & Seattle. ___________________ When I was...
