Costa Rica Don Rolando Natural Process

Producer: CoopeAgri R.L
Process: Natural
Varietal: Catuai, Caturra
Altitude: 1940m
Tasting notes: Pineapple, blueberry, red wine, pomelo, caramel.

I keeping with much of Costa Rica, Caturra is the main varietal on Don Rolando’s farm.

A dwarf mutation from the Bourbon lineage, it underwent mass selection in Brazil where it was first discovered.

It entered Costa Rica via Guatemala, and rose to become arguably the most economically important coffee in Central America. It still operates as the benchmark for many other varietals performance.

Once picked the cherry is transported to a cutting in the steep hillside that operates as space for the drying beds. Here it is dried in poly tunnels or in the direct sun, before being delivered to CoopeAgri for final processing and export.