Question 1

How do Caturra and Catuai usually differ in the cup? I’m trying to put into words whether I prefer brighter, cleaner coffees or sweeter, more rounded ones.

Accepted Answer

Caturra often comes across as brighter and more articulate in the cup: think lively citrus or red-fruit acidity, a lighter body, and a clean finish—especially when washed.

Catuai can still be bright, but it more often feels a little rounder and sweeter, with a sturdier body and notes such as caramel, ripe fruit, or chocolate depending on processing and roast. The difference is not absolute, though: origin, processing, and roast can outweigh variety.

If you like brighter, cleaner coffees, look for lighter-roasted washed lots and compare how the acidity presents itself. If you prefer sweeter, more rounded cups, a Catuai may be a useful starting point. For example, the washed, medium-roast Guatemalan Catuai and Bourbon offered by Stockfleths is described with plum, caramel, and dried-fruit notes, so it may be a good reference for the sweeter, fruit-rounded side rather than a sharply citrus-driven profile.

Question 2

I’ve been seeing Typica and Bourbon listed as varieties—how do they usually differ in the cup? I like bright, fruity coffees but want to describe the sweetness more clearly in a review.

Accepted Answer

Typica and Bourbon can overlap a lot, especially once origin, processing, and roast are considered, but they often show different tendencies in the cup:

- **Typica**: often perceived as cleaner and more delicate, with floral, citrus, tea-like, or refined fruit notes. Its sweetness may come across as **honey-like, cane-sugar-like, or light and transparent**.
- **Bourbon**: often has a rounder body and a more pronounced, plush sweetness. Depending on origin and processing, that can read as **caramel, brown sugar, ripe stone fruit, berry jam, or chocolate-like sweetness**.

For a review, it helps to describe *what kind* of sweetness you mean rather than only writing “sweet.” For example:

- **Sugar sweetness**: cane sugar, honey, caramel, brown sugar  
- **Fruit sweetness**: ripe plum, grape, berry, dried fruit  
- **Confection-like sweetness**: chocolate, toffee, candy  
- **Texture-linked sweetness**: syrupy, juicy, round, creamy

You could write something like: “The bright acidity feels citrus-like, while the sweetness is closer to honey than caramel,” or “It has a juicy fruit sweetness, like ripe plum and dried fruit, rather than a candy-like sweetness.”

If you like bright, fruity coffees, the washed, light-roasted **Kenya Specialty** from 常盤珈琲焙煎所 赤羽店 may be worth trying for a clearer, livelier profile. If you want to practice identifying a deeper fruit-and-sugar sweetness, the washed Guatemala with **Catuai and Bourbon** from Stockfleths—listed with plum, caramel, and dried-fruit notes—could offer a useful contrast.

Question 3

What are Typica and Bourbon varieties? Are they a good choice for a beginner who doesn’t like overly sour coffee?

Accepted Answer

Typica and Bourbon are two common coffee plant varieties. Think of them like different apple varieties: both are coffee, but they can taste a little different.

- **Typica** often has a clean, balanced cup with gentle sweetness.
- **Bourbon** is often known for a rounder, sweeter taste, sometimes like caramel or fruit.

For a beginner who does not enjoy very sour coffee, they can be a good choice—but the **roast level and brewing method matter more** than the variety alone. Choosing a **medium roast** is usually a safer starting point, since it tends to taste more like chocolate, nuts, or caramel and less sharply tangy.

From the available coffees, the Guatemala coffee made with **Catuai and Bourbon** is medium roasted and has notes of **plum, caramel, and dried fruit**, so it may be a comfortable option if you like some sweetness and fruitiness without an overly sharp sour taste.

Question 4

What are Caturra and Catuai, and how do they affect the taste of coffee?

Accepted Answer

Caturra and Catuai are types of coffee plants—like different apple varieties. The variety can influence a coffee’s sweetness, fruitiness, and overall balance, though growing conditions and roasting matter too.

- **Caturra** often gives a bright, clean cup with fruit-like notes.
- **Catuai** is often balanced and sweet, sometimes with gentle caramel or nut-like qualities.

For example, the Guatemala coffee carried by Stockfleths uses **Catuai and Bourbon** varieties. Its listed flavors include **plum, caramel, and dried fruit**, which fits a coffee that can taste fruity while still feeling sweet and rounded.

Question 5

How does a natural-process SL28 compare to a washed SL34 in terms of acidity, fruit character, and structure?

Accepted Answer

A direct comparison is inherently confounded: you are changing both cultivar (SL28 vs. SL34) and process (natural vs. washed). Processing will usually account for more of the cup-style difference than the SL28/SL34 distinction alone.

- **Acidity:** A natural-process SL28 often presents acidity as broader, riper, and more integrated—think jammy berry or wine-like impressions rather than sharply delineated citrus. A washed SL34 is more likely to show cleaner, more explicit acidity, with a firmer, more linear structure. SL28 can have striking acidity when washed, but natural processing may soften its apparent precision.

- **Fruit character:** Natural SL28 commonly emphasizes fermented or dried-fruit character: berry compote, tropical fruit, grape, and sometimes boozy notes if fermentation is pronounced. Washed SL34 generally expresses fruit with greater separation and transparency—often cleaner stone-fruit, citrus, or blackcurrant-like notes, depending on origin and roast.

- **Structure and body:** The natural SL28 will typically feel fuller, rounder, and more syrupy, with a lingering sweet finish and potentially heavier fermentation-derived texture. The washed SL34 should tend toward a cleaner palate, more defined sweetness, lighter-to-medium body, and a more orderly finish. Its structure may feel more tea-like or crystalline rather than plush.

For a meaningful varietal comparison, the best control would be SL28 and SL34 from the same region, harvest, producer, roast profile, and processing method. Without those controls, it is more accurate to describe this as a **natural-versus-washed comparison with cultivar influence**, not a pure SL28-versus-SL34 comparison.

Peru La Palma

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ペルー／エル・コリブリ農園ゲイシャ NT

Nueva Alianza Sidra #4736

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