Honduras Yellow Catuai

Let's give a warm neighborly welcome to the newest addition to the Pawling Coffee Roaster lineup: Honduras Yellow Catuai!

Flavor snapshot:

• Chocolate

• Almonds

• Pear

• Pear blossom

Yellow Catuai refers to the variety of the coffee cherry itself. Unlike the more common red or orange cherries, this variety ripens to a striking yellow color — a beautiful sight on the tree and a hint that this coffee might offer something a little different in the cup.

This coffee is processed using the honey process, which happens to be my personal favorite. Based on both appearance and flavor, I would venture to guess this is either a red or yellow honey process. Naturally, I’m inclined toward yellow — partly because of the flavor profile, and partly because the name says yellow in it.

A Little Backstory

I was introduced to this coffee by a sales representative from Altesa Coffee Imports, a company focused on direct trade relationships with small farms in Honduras. Alongside the Yellow Catuai, I received two additional samples — one of which was a Geisha, one of the most expensive and highly regarded coffee varieties in the world.

After spending time with all three, this was the coffee that stood out as the best fit to move forward with. (And yes — I now have plenty of thoughts about Geisha coffee. Stay tuned for a future article.)

This also holds a special place for another reason: it was the first coffee I sample-roasted on my new Aillio Bullet. I roasted it to a light-medium level, stopping just as first crack began to subside.

Hot coffee: I prepared a pour-over 3 different times over the course of the week after roasting.

• First cup, 1 day after roasting- The cup felt a bit bland and underdeveloped. Chocolate notes were present alongside a very subtle floral character, but overall it lacked clarity. The acidity showed up in a way I typically associate with coffee that simply hasn’t had enough time to rest — which is why judging a coffee this early is rarely fair.

• Second cup, 3 days after roasting- All it needed was patience. The cup opened up significantly. Chocolate notes became steady and comforting, the floral character grew more noticeable, and hints of almond began emerging. The acidity also started smoothing out.

• Final cup, 5 days after roasting- The coffee really started coming together. The almond notes settled into balance, and the acidity intertwined with the floral qualities to create distinct impressions of pear and pear blossom. At this stage, the coffee showed real potential and a unique personality.

Espresso: I pulled a double shot for 20 seconds to produce 1/4cup. It was a double-walled portafilter. I was able to prepare this twice with the available sample. I waited about 3 days from roasting before the first pull.

• First pull- The acidity made the shot a little dubious, but that was mostly due to a lighter roasting level. The chocolate was heightened, but nothing else.

  • After trying it plain, I added it to a cappuccino to determine if it plays well with others. It felt a little out of place.

• Second pull- With more time to develop, the acidity calmed down in the shot as well.

  • It paired with milk a little nicer the second time around.

• Conclusion: As espresso, this coffee leans delicate rather than bold — making it especially suited for a summertime iced latte.

Cold brew: I prepared it using a 1:12 ratio (1 oz coffee by weight to 12 oz room-temperature water by volume) with a 12-hour extraction.

• The brewing method emphasized the chocolate and nutty characteristics while naturally lowering acidity. The result was smooth, gentle, and easy-drinking.

• Conclusion: An excellent warm-weather cold brew thanks to its delicate body and soft texture.

Final thoughts

Since bringing this coffee in, I’ve experimented with both darker and lighter roast levels. Roasting darker amplifies the almond character, creating an almost amaretto-like impression. While enjoyable, that profile can be found in many traditional Honduran coffees.

What ultimately sold me on this coffee is something rarer: the pear and pear blossom notes, flavors I’ve personally never encountered so clearly before.

This is a coffee that benefits from patience. Give it extra time after roasting, and it rewards you with complexity and balance.

When you brew it yourself, I’d love to hear what you taste. You can order yours here:

Buy here!