After completing his studies, producer Juan Hidalgo moved to the United States for 14 years. After getting married, he decided to invest, with his wife and brother, a large part of his savings to buy the El Alto farm, where this micro-lot is produced.
Juan Hidalgo describes the red catuai as "an excellent variety, resistant to disease and producing high-quality cups".
Red Catuai is harvested in 3 passes, allowing all the cherries to ripen at their own pace. After harvesting, the coffee ferments for 12 hours. It is then pulped the next day and placed on drying beds for 15 days, until it reaches the ideal moisture content for export.