The Farmer, Uncle Roberto favours Red Bourbon which is regarded as the "King of Varietals". This vibrant single origin coffee is picked from one the oldest farms in the region of Lago de Amatitlan, Antigua, Guatemala. This parcel of land exhibits a particular tolerance to the rust disease for reasons unknown and this could possibly be a contributing factor to its success. 

El Bosque

Catalyst Coffee Roasters

This milk chocolatey and citrus fruit coffee is from the Chelelektu washing station that was built in 2010 and processes up to 950,000kg of ripe coffee cherries. The 

Chelelektu farmers are small-scale growers who bring their ripe cherries to the washing station for processing. The reaction of Chelelektu’s water with the heirloom varietals grown there leaves the fermenting coffee with a brilliant red colour that is characteristic of this micro-region.

Chelelektu

Producer Silvio Sanchez came to coffee farming as a young entrepreneur. After completing his degree in agronomy he set to work looking for the perfect farm to cultivate coffee. They found the ideal property in La Union, San Fernando in Nueva Segovia: Santa Teresa de Mogoton.

With his expertise as an agronomist, Silvio laid out the plots of Catuai, Catimor and Java under the shade of pine trees. The tall pines cast long shadows and give the farm a spectral atmosphere.

This Natural processed Catuai gives balanced acidic notes, silky mouthfeel and sweet fruity aftertaste!

Nueva Segovia

El Olvido produces the highest quality of coffee using the honey process at the altitude of 1,600 masl, on the beautiful slopes of the San Salvador Volcano. This particularly flavoursome coffee with notes of dark chocolate and plums comes from a farm that mostly grows traditional Bourbon, with a few trees of its natural hybrid brother, the Pacas variety. 

El Olvido

Coastal district in Southeastern Brazil, with the region's high annual rainfall, mountainous elevations and pronounced dry season make it well-suited for growing coffee. With our roasting profiles, this pulped-natural processed coffee gives surely enjoyable fruity, toffee and chocolate notes to your cup.

Espirito Santo

Gelana Abaya is one of the well known areas for the great region of Yirgacheffe. 

This washing station is owned by the married couple Gizaw and Frehiwot Mekonnen. The farm is located in the Tore community. 

They have a special program to separate the production of really high quality coffee from the general production by improving the processing and drying of the coffee cherries.

Gelana Abaya Tore Kelloo 

This Decaf comes from el eje cafetero, one of the oldest coffee producing regions in Colombia.  Expect in the cup an explosion of floral notes twinned with an aftertaste of apricot fruit punch. The balance of sweetness and citric acidity in perfect harmony - topped off with a velvet mouthfeel.

Palo Rosa

This smooth African coffee is from a privately owned communal wet mill in Kochere (Yirgachefe), called Qore. The cherries are collected from various smallholders. Many of the washing stations are great because of the location and altitude. 

Qore Magarrisa

Girma Awocho grows this amazing Ethiopian coffee on a single hectare in Chelchele town. Average annual temperature on his property ranges from 10-23⁰C. The farm has fertile soil with shade from Cordia africana, Acacia, and Ensete ventricosum trees.

Girma Awocho

CATALYST  Blend  has great body from both Brazil and Guatemala. From a mixture of altitudes and rich soils, we have created this creamy, sweet, fruity and milky chocolatey blend.

Catalyst Blend

Villaure farm is a four times competitor in the Cup of Excellence and awarded from many big coffee companies for their consistent quality. Aurelio Villatoro grew up on his father's farm which inherited. After his studies, devoted to his dream, started to produce his high quality coffee.

With altitude more than 2.000 meters, easy access to water sources and limestone soil, Huehuetenango region produces the Finca Villaure coffee. The result of washed local varieties grown in such conditions, gives as a result a very juicy, complex cup with fruity and sweet notes.

Finca Villaure

We are really proud to present you this coffee. Our established close relationship with the Canal family of Finca La Lomita in Colombia, Valle del Cauca is best we can do when working directly with the producers.

Direct traded means that none of the intermediate trading parties are involved in the process of purchasing coffee. It also means that all the money for the green coffee goes directly to the producer, which means he physically gets paid better price than if we bought the same coffee through intermediaries. What is more, we can directly communicate with the producer and exchange the experience and information about their product and its quality. This is beneficial mutually since it can help to avoid mistakes in production or even impact the increase of quality (which again goes back to the price incentives).

La Lomita is located in the east face of the western branch of the Colombian Andes, in the region known as Farallones de Cali (Lat. N 03 - 25' - 32", Long. W 76 - 35' -49"). Our cafetos are planted facing east at an altitude between 1,600 and 1,700 m.a.s.l. It's an estate consisting of 6.6 ha of productive land and 4.5 ha of protected forest. Today they have approximately 37,000 plants at different stages of production, and 7,000 new plants were planted at the end of last year.

Their trees belong to the variety Castillo El Tambo. This variety is developed by Cenicafe (Colombian Centre for Coffee Research) and obtained from a cross between the Caturra and Timor Hybrid varieties. Castillo is well-known for its resistance to rust, high adaptability and good-cup attributes.

Everyone working in La Lomita has been living there for decades. They have permanent contracts, receive full legal benefits, social security cover, as well as performance bonuses. Their current salaries are 38% over the Colombian legal minimum wage. Additionally, they provide free accommodation and access to public services for them and their families. During harvest time their pickers are paid 10% over the average rate, and bonuses are awarded based on quality of picked beans.

La Lomita

We are absolutely thrilled to have this opportunity to share with you something very special.

Rare. Uncommon. Incredible. Rules-breaking.

This coffee at first attracted our attention due to its unbelievable cup profile that showcases the qualities of tropical fruits, mango, orange blossom, acacia honey, chamomile tea, cacao, golden sultanas, hazelnuts, wafer biscuits. It's a very complex, multidimensional, juicy cup that has a medium body and very intense aromatics.

Songyue Gesha

Peru - La Danta AA

Mexico - Monte Alban Organic

CATALYST  Blend  has great body from both Brazil (65% Chapadas de Minas) and Guatemala (35% Huehuetenango). From a mixture of altitudes and rich soils, we have created this creamy, sweet, fruity and milky chocolatey blend.

Catalyst House Blend

Gustavo Charry sees Microlot Finca La Primavera as an additional child - with the same love and pride. He has seen this child grow from the beginning, and as every childhood story, there have been challenging moments as well as moments of happiness.

For him, Finca la Primavera is the results of all his efforts and hard work. Gustavo was born and raised in the countryside surrounded by coffee trees. His parents were coffee growers, so it has always been a special part of his life. Coffee means so much to Gustavo and he feels proud that people all over the world are drinking his coffee. It makes him feel very special.

He knows that this is the result of his hard work, he is aware that for a farmer to grow a good coffee, it requires dedication and the continuous effort of a whole family.

Today, Gustavo would love the world to know that he is a man that has been producing coffee for his entire life, that he strives to improve every day and to produce better coffee year after year, and that he will do everything possible to deliver high quality coffee for the rest of his life.

Gustavo’s life and work partner is Alexandra, his wife, who helps him with the daily farm activities. The couple work together every day to produce outstanding coffee in their farm in Tolima department under Palandas municipality Colombia.

Finca La Primavera is been harvested two times a year, April - July and November - December. This coffee goes under a fully washed process and then ferments with the cherry for 40h. Then a fully air-dried on raised beds and covered patios drying method is applied under the shades of native trees. 

Colombia - Finca La Primavera

Buriso Dambi is a processed natural coffee with a clean, fruity profile. It is named after the farmer, Buriso Amaje and Dambi, the name of the village where his farm is located in north-west Ethiopia. The lot numbers refer to drying stations on the farm – Buriso has two sites on his 10ha farm

This group of farmers in Sidama all have between 3 and 12 hectares and all have their own export licenses, however this year they have assigned Buriso Amaje as their group leader and he coordinated the milling and export of the coffee alongside the Falcon team in Addis. Since these producers are small, their main limitation is cash flow, so Falcon prefinanced the coffee in order to ensure they weren’t forced to sell their coffee locally for cash. This group have amazing potential and this year we are seeing some of that, but with the help of Falcon’s agronomist we plan to train them on farm management and picking, processing and drying.

The coffee is grown in fertile loam soil at 1950-2200masl and is interplanted with other trees, such as enset (Ethiopian or ‘false’ banana), avocado, Albizia and Sesbania, which provide shade. The farm also has cattle.

Buriso Amaje is the leader of the group of Sidama farmers and is a leader in the community.
Buriso has 12 hectares of coffee in the Dambi village in the Bensa district of Sidama, applying compost and manure to his farm, managing the trees with pruning. The coffee is grown under the shade of native forest. Buriso grows the 74158 and 74160 varieties which are both selections from the Jimma research centre. These varieties were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. They’re widely distributed varieties across Ethiopia and were selected for their resistance to CBD and high yield. These two selections are known to have very pronounced citrus and floral notes which are prized by coffee buyers.

At harvest, only the fully ripe red cherries are picked. These are then hand-sorted in flotation tanks before being carefully dried for 18-20 days on African (raised) beds, with a gradual increase in thickness – starting at single-cherry thickness and ending at 10cm for the last two days of drying. The cherries are turned every hour during the drying process in order to control the fermentation and to create uniformity of taste across the lot. The moisture level is measured before the coffee is moved to the warehouse.

Buriso is strict on his cherry selection, ensuring that the coffee is as high quality as possible. The coffee is processed and dried at Buriso’s family home. Like many small producers in Ethiopia, Buriso is still producing only natural coffee, since that is the tradition and they don’t have access to a pulping machine.

Catalyst Coffee Roasters

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Catalyst Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Catalyst House Blend

Chelelektu

Colombia - Finca La Primavera

Ethiopia - Buriso Dambi

Finca Villaure

Gelana Abaya Tore Kelloo

La Lomita

Mexico - Monte Alban Organic

Nueva Segovia

Palo Rosa

Peru - La Danta AA

Qore Magarrisa

Coffee archive

Catalyst Blend

El Bosque

El Olvido

Espirito Santo

Girma Awocho

Songyue Gesha

New Coffee Review