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Costa Rica Caturra Red Honey comes from the high elevations of Costa Rica’s Tarrazú region, where cool mountain air and volcanic soils create ideal conditions for slow cherry maturation and concentrated sweetness. This lot is produced by a family-run micro-mill committed to precision processing and long-term sustainability, with careful water management and controlled drying protocols that protect both quality and the surrounding environment.
Caturra, a natural mutation of Bourbon, is known for its balance and structure. In the red honey process, the coffee is depulped but intentionally left with a measured layer of fruit mucilage during drying. That retained sweetness encourages complexity while preserving clarity, resulting in a cup that feels polished rather than heavy, expressive without losing composure.
Dried slowly on raised beds and monitored daily for consistency, this lot reflects Costa Rica’s reputation for technical excellence and clean, transparent profiles. Brewed as a pour-over or enjoyed as a refined espresso, it delivers a structured, elegant expression of honey-processed coffee. Limited in quantity, this release highlights craftsmanship at origin and thoughtful roasting designed to let the process speak clearly in the cup.