Catuai (Fermented with Citra Hops)


Experimentation isn't a new word or concept around DMC, as we tend to look at both the process and results as a celebration of creativity. The constant need to push ourselves to experiment has lead to several products, barrel aging and cask conditioning, that are now constants in the DMC catalog. Much of our inspiration is gained through two avenues: the producers we work with and our friends in craft industries outside of our own. This new fermentation project and its results have been a culmination of both. 

Coffee fermentation is a major focus for DMC, it's one of the many areas that separates us from our peers. More specifically, we are trying to grasp a better understanding of fermentation's nebulous process and then modifying our approach to achieve a desirable result . In this experiment, we wanted to see how the acids in hops would affect the microbiology present in fermentation tanks and more importantly, how the hop character would impact flavor. So exactly how does this hop fermented coffee process work? 

Hop pellets are potent little capsules that contain gargantuan levels of acidity, spice, and fruit. Managing the exact hop dosage is very important to get the desired effect in the final product. Catuai was chosen for this experiment because of its stability and consistency, two characteristics that helped to gain more control when conducting experiments. To make a long story short, the end result was essentially dry hopping three different fermentation tanks holding the Catuai, each with a different hop. Citra, El Dorado, and Mosaic hops were chosen because of their differing characteristics with spice, fruit and herbal notes . This will be an ongoing project we will continue to hone in on. Its difficult to say where this experiment will lead but we are excited to sink our teeth into this one for years to come!

Each of the coffees will be an elegant cup with delicate differences in the notes that represent qualities from both the coffee and hops. Can't decide which one would be the best? No problem, grab the three pack for a special price! Order here

If you need a little more help with understanding fermentation, read our previous blog post that helps to explain some of the fermentation and drying processes that are used. 


Country: Guatemala
Farm: San Jeronimo Miramar
Culivar: Catuai
Hops: Fermented with Citra Hops
Notes: Cocoa, Orange, Pineapple
Net wt: 12 oz.

*** Sold as whole bean by default. If you would like it ground, please indicate your preference in the notes section – drip, espresso, or press. 

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