From Costa Rica, Alejo Castro is our longest-standing partner. On all of his farms, we are testing all of the new agricultural practises we have developed from the research in our climate controlled greenhouses, directly in the field.

This Caturra lot comes from his slightly lower altitude daughter farm 'Volcancito' and explores our Foliar Nutrition System and our Induced Shade System. Both of these practises ensures a longer and more uniform ripening and a higher density, which was the main issues experienced in this farm before we started working together.

The cherries were picked at peak ripeness and after 1 day of resting to soften the tissue partially depulped to 50% residual mucilage. The coffee was then dried on patios before finished in mechanical driers at low temperatures.

The result is a modern version of the Caturra variety with a balanced stone-fruit like fruitiness and heavy sweetness with a creamy body.