Abel Dominguez Blooms Coffee - Washed Catuai - Honduras

Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: pomelo, apricot, pear, yellow florals

Origin Details

Region: La Paz, Honduras
Elevation: 1400m
Producer: Abel Dominguez, Liquidambar
Process: Washed
Variety: Catuai

ABOUT THIS COFFEE AND PRODUCER

From Cima Cafe:

This Catuai lot was harvested between December and February at 1,409 masl, where consistent cool temperatures help cherries mature slowly and evenly. The coffee was collected by families from the local community, who handpicked cherries measuring 18–22 °Brix, ensuring optimal sweetness and ripeness prior to processing.

The lot underwent a washed process with a short initial resting stage. After harvesting, the cherries were held overnight in sacks, allowing for a mild pre-ferment that softens the mucilage and initiates gentle microbial activity. The following day, the coffee was depulped and washed, completing fermentation and preparing the parchment for drying.

Drying took place on raised beds under full sun for 15 days, with temperatures ranging from 18–25°C. This steady sun exposure allowed the parchment to dry evenly while preserving the clarity and brightness typical of washed Catuai. The coffee was finished at 11% moisture, ensuring clean stability and proper storage prior to export.

The result is a washed Catuai shaped by careful community harvesting, an overnight pre-ferment, and clean sun-driven drying, producing a cup with balanced sweetness, clarity, and a crisp expression of the Liquidámbar microregion.

WHY WE SELECTED THIS COFFEE

We are bringing back a producer we truly admire, Abel Dominguez from his Liquidambar farm in Honduras. We have met Abel multiple times at coffee expos, and it is always a pleasure to share coffees and conversations with someone so deeply devoted to producing exceptional work. That care and intention come through clearly in this lot.

This washed Catuai is one of our favorite examples of the varietal to date. On the cupping table, more than a few of us were surprised to learn it was Catuai at all. The cup is exceptionally clean, but what sets it apart is the level of nuance and complexity that we do not typically associate with this variety.

The first sip leads with bright citrus, most notably pomelo. As the cup cools, that brightness softens into delicate sweet pear and juicier stone fruit notes. The finish lingers with a bouquet of fragrant yellow florals that ties everything together in a very gentle way.

This coffee is a clear expression of why we love washed, terroir driven light roasts. It highlights the place, the process, and most importantly the care Abel puts into his work, resulting in a lot that feels thoughtful, precise, and deeply satisfying.