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Caturra & Catuai / Natural

Name: Caturra &amp; Catuai / Natural
Brand: El Higuerón
SKU: CR2614
Availability: OutOfStock

REF: CR2614

This year’s natural from Cafe Rivense will serve you with lots of sweet citrus notes and comforting sweetness.

PROCESS:

Natural

ALTITUDE:

1300-1825 m.a.s.l.

SCA:

86,5

CROP:

2026

Costa Rica

San Jose Province, Brunca region, Chirripo

El Higueron / Ureña Rojas Family

Out of stock

€19.90

Out of stock

Out of Stock

Caturra & Catuai / Natural

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Roasting Tips
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€19.90

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

Regardless of the region, our honey and natural Costa Ricans tend to roast pretty similarly. We recommend a fairly subtle approach from the beginning and building up the energy progressively through the roast in order to achieve demanded roast time. These coffees usually take the heat very efficiently, so watch out close to the first crack and don’t let your RoR to sky rocket if you want to be in full control.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

For this lot, after selective picking at peak ripeness, a great deal of care and work went into every step of the process. The cherries were left to ferment as whole fruit for 24 hours before the drying process began, allowing the sugars and fruit characteristics from the cherry to develop further, adding depth, sweetness, and complexity while maintaining a clean and balanced profile.

Once fermentation was complete, the cherries were transferred onto raised beds to dry slowly over the course of around 20 days. Throughout drying, the coffee was consistently raked and turned by hand to promote even airflow and proper homogenization across the entire lot. This steady attention and hands-on work helped ensure stable moisture distribution and consistency from start to finish.

Location: San Jose Province, Brunca region, Chirripo

Altitude (MASL): 1,300-1,825 m.a.s.l.

Varieties: catuai, caturra, villalobos, geisha, SL28, hybrids & experimental cultivars

Processing method: full honey, natural, experiments

El Higuerón

The story of our partnership with Café Rivense and UreñaFamily has primal roots in 2019 when Piotr, our green coffee buyer, worked for a renown roastery in Vancouver. He remembers cupping their full honey caturra for the first time very well and this coffee has him enthralled straight away. So sweet, articulated, round and complex – that day he already knew that he’d love to work with Ricardo and his relatives some day. And this day has come today!

Café Rivense is a family-run micromill, established in 2005 by Regulo Ureña and Isabel Rojas. All their sons – Ricardo, Mario, Esteban and Luis – are deeply involved in running the farm. It’s located in mid-southern part of Costa Rica, in a micro region called Chirripó. It’s not that far away from the capital, San Jose, but the long and winding drive through the middle of the mountain range can pose a serious bellychallenge for many gringos.