Costa Rica

• Origin: Costa Rica
• Region: Naranjo
• Varietals: Caturra, Catuai
• Altitude: 3900 – 4400 ft.
• Process: Washed
• Drying: Sundried on patio
• Harvest: November – February
• SHB: Strictly Hard Bean – see Altitude for more information
• E/P: European Preparation – see Wash Process for more information

Roast Level: Medium
Tasting Notes: Cherry, orange, caramel with medium to low acidity
Suggested Brew Method: Drip, French Press, Pour-Over, AeroPress

Varietal Notes: Caturra, found in Brazil in 1937, is a dwarf mutant of red Bourbon. It is highly productive with both yellow and red cherries. Catuai, developed in 1968, is a hybrid between Mundo Novo and yellow Caturra. Like Caturra, it is noted for its vigorous production.

Origin: In 1968. a group of 91 small farmers in the Canton of Naranjo within the province of Alajuela, Costa Rica, formed a collective called Coopronaranjo RL. The goal of the collective was to help improve the lives and economic stability of coffee farmers in the region. Today the collective has over 2500 members, a full 40% of which are women.

Coopronaranjo RL is also a socially progressive collective. It offers programs that contribute resources to schools and a regional fire station, offers financial and technical assistance to its members, and has set aside 70 hectares of forest under a protected designation status. Furthermore, Coopronaranjo RL owns its own mill and recycles its water, helping maintain the health of the regional water supply, leading to its reputation as an environmental leader in the region.

More about coffee history in Costa Rica →