Costa Rica CATAJO from Kaffa roastery will enchant you with its intense fruitiness, combining blueberries, passion fruit and sweet melon with a subtle floral hint of lavender. The pronounced sweetness of the dried fruit, reminiscent of raisins, adds depth and fullness to the coffee. Thanks to raisin honey processing, it retains a creamy texture and elegant aftertaste that blooms beautifully in the cup. With a score of 91.25 points, it is one of the best-scoring microlots of the season, which only confirms its exceptional quality.
Behind this coffee is the family farm Catajo, run by Hector Esteban Sanchez and Dinia Monge Badilla. The farm is located in San Guillermo in the Tarrazú region, one of Costa Rica's most prestigious coffee regions. This area is famous for its volcanic soil and ideal climatic conditions that allow the cherries to ripen slowly and develop a rich flavour profile. Hector and Dinia grow the Yellow Catuai variety, which is known for its mild acidity, high sweetness and rich aromatic spectrum. They have a long-standing commitment to sustainable farming and experimental processing methods that take the quality of their coffees to a world-class level.
The coffee has been processed using a unique raisin honey method that combines elements of the natural and honey process. After hand-picking, carefully selected cherries are stripped of their skins, leaving a rich layer of pulp on the beans that naturally transforms into a sweet, raisin-like sugar concentrate during fermentation. This process gives the coffee an intense fruity sweetness, velvety texture and deep aroma profile. The beans are then dried on raised African beds, where they are turned regularly to ensure that the drying process is even and the coffee retains its purity and complexity of flavours. The result is an exceptionally balanced and sweet coffee that excels especially in filtered brewing methods.
- Altitude: 1659 m above sea level.
- Farmers: Hector Esteban Sanchez and Dinia Monge Badilla
- Cupping score: 91,25 pts.