Two cups, one origin, two completely different experiences. Costa Rica HAPPY BIRTHDAY IN CUP OF CATAJO from the Slovak roaster Kaffa is a 2x150 g package that allows you to explore how much a variety can change the taste of coffee.Same farm, same processing, yet two completely different stories in a cup. If you've ever wondered how much genetics influence the final taste, here you can taste it for yourself.
- The Geisha blend, with a cupping score of 89.95 points, will draw you into a world of intoxicating coffee blossoms, sweet raisins, and juicy raspberries, which gradually give way to notes of ripe cherries and delicate cocoa. The cup is layered and festive, with a long, elegant finish that forces you to slow down and really appreciate every detail.
- Yellow Catuai, with 89 points, shines with exoticism and playful energy. The first sip is reminiscent of juicy kiwi and ripe passion fruit, followed by fresh cranberries and the distinctive sweetness of sugar cane. The profile is lively, joyful, and energetic, with a clean, refreshing aftertaste that will wake you up even on a sleepy morning and bring a smile to your face before you finish your cup.
Both coffees come from the Catajo farm in the San Guillermo Tarrazú region, one of the highest farms in Costa Rica. Hector Esteban Sanchez and Dinia Monge Badilla grow coffee here at an altitude of around 1,659 meters above sea level on volcanic soil rich in minerals. The coffee trees grow among fruit trees, and the landscape is green, vibrant, and full of biodiversity. It is the slow ripening of the cherries in the cooler mountain conditions that gives Catajo coffees a depth, sweetness, and complexity that inspires both respect and joy.
Both coffees were processed using the raisin honey method, which has been gaining attention in recent years from lovers of distinctive and layered profiles. The process takes place in two stages. First, the whole coffee cherries are dried and fermented until they resemble raisins. At this point, the skin and part of the pulp are removed, while the sweet mucilage layer remains on the bean, and the second round of drying and fermentation continues. Only then are the remains removed and the coffee prepared for export. The result is a fuller body, distinctive fruitiness, and deep sweetness accompanied by a delicate, smooth acidity and slightly wine-like, fermented tones. In the cup, you will discover juicy layers reminiscent of plums, apples, or wild berries, which in this particular pair are further enhanced by the character of the individual varieties. Raisin honey gives Catajo coffees both intensity and elegance, transforming every sip into a rich and unforgettable experience.