Cata Project – Seasonal Espresso

Our relationship with Cata Export began in 2019, at a time when both Cata and Sweven were still in their earliest stages. Since then, it has grown into one of our closest and most meaningful partnerships, built on shared values, trust and a mutual pursuit of quality.

Founded by Catalina Gutiérrez and Pierre Fargetton, Cata works closely with producers across Colombia, building long-term relationships centred around transparency, sustainability and fair value at origin. Through Cata, we have been introduced to an extraordinary network of producers whose work continues to challenge and expand our understanding of Colombian coffee.

This edition brings together the work of three progressive producers: Pedro Lugo of Finca El Oasis, Jefferson Motta of Finca Bella Vista and Henry Bonilla of Chapoleros. Each approaches coffee with a strong sense of curiosity and a willingness to explore distinctive varieties and increasingly sophisticated methods of processing.

Pedro co-founded El Oasis with Fernando Bocanegra, developing a project with a particular focus on Geisha and experimental washed processing. Henry has similarly built a reputation around controlled fermentation and unusual varieties, while actively sharing his knowledge with neighbouring producers and the wider coffee community around Pitalito. Together with Jefferson, their coffees represent exactly the kind of progressive thinking and pursuit of flavour that has always made our work with Cata so exciting.

The Cata Project has always been about bringing remarkable coffees and people together through a shared curiosity and desire to keep pushing quality forward. Bringing these three producers together for our first Advanced Washed edition feels like a natural continuation of that idea, while opening an entirely new chapter for the project.

This season marks a first for the Cata Project. For the first time, the project is built around Advanced Washed processing, bringing together three distinctive varieties from three progressive producers: Geisha from Pedro Lugo, Ají from Jefferson Motta and Bourbon Rosado from Henry Bonilla.

Far from a conventional washed profile, the coffees undergo carefully controlled fermentation with selected yeast inoculation, deliberately shaping the development of sweetness, acidity and aromatic complexity. Washing brings clarity and definition to this process-driven character, creating a profile that feels intensely aromatic and layered while remaining beautifully precise.

Each variety brings a different dimension to the final composition. Geisha contributes aromatic lift and florality, Ají brings vibrant fruit character and layered acidity, while Rosado adds perfume, sweetness and structure. Together, they create a remarkably distinctive profile where variety and process work in harmony rather than one overwhelming the other.

Roasted specifically for a modern light espresso, the combination carries generous sweetness and a soft, marshmallowy texture through milk while revealing even greater aromatic complexity and multi-layered acidity when enjoyed on its own.

In the cup, expect clementine, rosewater and pistachio cake. Extraordinarily distinct, the profile combines multi-layered vibrant acidity with Turkish delight-like sweetness and a soft, marshmallowy texture, carried by an outstanding rose-vanilla aroma that lingers beautifully in the finish.

This is a completely new expression of the Cata Project: three remarkable varieties, three progressive producers and our first exploration of Advanced Washed processing, brought together into one of the most distinctive editions of the project to date.