Catucai 2SL Natural Cordillera

From the lush, misty hills of Cordillera in Chiriquí, Panama, comes Catucaí Cordillera, a naturally processed micro-lot crafted by producer Edgar Gutierrez. Grown at an elevation of 1,450 meters above sea level, this lot delivers a vibrant sensory experience characterized by fruit-forward clarity, smooth sweetness, and juicy complexity. Every cup reflects the care and precision taken from cultivation to harvest to roast, honoring both tradition and innovation in Panamanian specialty coffee.

What makes this coffee remarkable is its genetic foundation: the varietal Catucai 2SL. This hybrid varietal—originating from Brazilian breeding programs—combines the productivity and resilience of the Icatu line with the compact stature and quality attributes of Catuai. The “2SL” in its name refers to a selected line particularly suited for higher altitudes and cup complexity. While Catucaí is relatively common in Brazilian farms for its agricultural benefits, the expression of the Catucai 2SL café in Panama's terroir is something truly special. Grown in small, shaded lots under the care of artisanal producers like Gutierrez, this varietal reveals a delicate yet dynamic profile often missed in its commercial counterparts.

In this Cordillera lot, the Catucai 2SL café bursts with tropical vibrancy—think stone fruits, red berries, and sugarcane—wrapped in a juicy body and balanced with a lingering sweetness that evolves as the cup cools. The natural process amplifies these characteristics, deepening the fruit tones and softening the acidity into a rounded, velvety experience. Unlike washed coffees, this natural Catucai retains more of its origin character while introducing playful fermentation-driven nuances that are clean and expressive.

At Pulpa Specialty Coffee, our light roast profile is specifically developed to honor this clarity. Roasted in small batches, we aim to elevate the natural sweetness and fruity tones without overshadowing the subtle complexities that define this varietal. Each roast is carefully calibrated to bring out layers of flavor that make Catucaí Cordillera a standout on the cupping table and a joy in manual brew methods like V60, Kalita, or AeroPress. Its structure also allows for expressive and clean extractions in espresso, particularly for those who enjoy fruit-driven shots.

This offering is more than just a delicious brew—it is an opportunity to experience a lesser-known varietal in its finest form. As the specialty coffee world begins to explore beyond Gesha and Caturra, varietal Catucai 2SL café is gaining recognition among roasters and baristas for its quality potential when treated with care. In the hands of producers like Edgar Gutierrez and roasters like Pulpa, it becomes a symbol of Panama’s expanding diversity in coffee genetics and processing innovation.

Whether you’re a home brewer, a coffee professional, or a curious explorer of origin and flavor, Catucaí Cordillera invites you to taste something new yet grounded in tradition. It’s a story of adaptation, craft, and regional identity—delivered in every 250g bag, sealed for freshness and roasted to highlight its fruit-forward nature. Don’t miss the chance to experience the full potential of Catucai 2SL café grown in the highlands of Chiriquí.