We’ve chosen Caturra because it is an unusual and rare variety. As the name suggests, the coffee cherries ripen to a yellow colour rather than red. The resulting cherries are usually higher in sugar content. The theory is that they reflect more light than their red counterparts, therefore ripening slower. Caturra is extremely sweet and full of toffee apple and caramel flavours.

This particular lot has been naturally processed in a unique way. The cherries are first dried on beds for a week. This is done in the garden rather than the patios, where it’s a little cooler, leading to slower fermentation. The cherries are then moved into a low oxygen environment, which is sometimes referred to as anaerobic fermentation. Finally, the cherries are finished in dryers slowly until they reach 10% moisture.

This coffee is roasted for filter, so everyone can enjoy it no matter your brewing style!

Region -         Central Valley, Costa Rica
Producer -       Alberto and Diego Guardia
Altitude -          1,300 M.A.S.L
Processing -   Natural/Anaerobic fermentation
Varietal -         Caturra