New

Caturra & Catuai / Natural

Huge sweetness and saturation with clear processing signature. Clean nonetheless!

16.00 /kg

In Stock

PROCESS:
Natural
ALTITUDE:
1500-1600 m.a.s.l.
SCA:
87.5
CROP:
2024
Costa Rica
Los Santos, between Terrazu and Central Valley
Palmichal Micro Mill / Paul Cascante

16.00 /kg

Total: €16

In Stock

*price incl. VAT
kg
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Discount per Quantity

Quantity kgDiscountPrice
5 – 105%15.20
11 +8%14.72
*Price changes per quantity will be added in the shopping cart

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATIONUP TO 3KGUP TO 10 KGUP TO 20 kgUP TO 31,5 KgDELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)€3,50€4,50€5,50€7,002-5 days
ZONE B (Austria, Estonia, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)€5,00€6,50€7,50€14,003-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy)€6,00€10,00€11,00€18,004-8 days
ZONE E (Finland, Greece)€11,00€14,00€16,00€25,003-7 days
United Kingdom, North Ireland€16,00€18,00€20,00€26,005 days

We understand the importance of flexibility when it comes to payments.

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Caturra & Catuai / Natural
Caturra & Catuai / Natural

16.00 /kg

LOCATION: Los Santos, between Terrazu and Central Valley

ALTITUDE (MASL): 1500-1600 m.a.s.l

VARIETIES: caturra, catuai

PROCCESING METHOD: Natural, honeys

Paul Cascante, Palmichal Micro Mill

The Ureña family estate is under the stewardship of Paul Cascante Ureña, a seasoned agronomist in his 30s’, with a profound understanding of coffee cultivation. The Ureña farms, meticulously maintained, reflect the extensive time and expertise Paul has dedicated to their development.

This coffee was processed at Palmichal Micromill, featuring a cutting-edge facility that has undergone continuous enhancements since its establishment in 2015. Their primary objective is to elevate the already exceptional quality of coffee from top-tier farms by exploring innovative processing methods. Constant experimentation aims to optimize processes for each varietal and farm, enhancing the complexity of every coffee and maximizing value for all stakeholders. They specialize in processing various grades of honey, natural, and multiple types of anaerobic fermentation.

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