If you love Hawaiian and Jamaican coffees, you'll love this Catuaí Rojo from Knopf Knoll Ranch in Carpinteria, California. Expect notes of green apple, white florals (uncharacteristic for Catuaí!), and clover honey.

Knopf Knoll sits in the Santa Barbara County foothills at 220 meters (about 720 feet). That's low by international standards, but California farms trade altitude for latitude. At 34°N, with cool coastal influence, the farm's conditions resemble those of high-elevation farms in the tropics. This allows the coffee cherries to ripen slowly, building sweetness and complexity.

This lot was processed using our Traditional Washed method and fermented entirely with wild yeast native to Southern California, a departure for FRINJ, where we've long supplemented native yeasts with commercial strains. Cherries were picked at peak ripeness, wet milled, cold fermented aerobically for 24 hours, washed, and dried on raised beds to below 11% stable moisture. It's a companion to our best-selling yeast-inoculated washed lot released earlier this year, and a chance to taste Californian terroir in its purest form.

Catuaí Rojo, a Brazilian cross of Mundo Novo and Caturra, is prized throughout the Americas for its sweetness and balance, making it a natural fit for anyone who loves classically elegant cups.