History

This is now our fifth year of working in partnership with the small collection of farmers that contribute to the Roble Negro Wet Mill in Costa Rica and we couldn't be happier with the results of our collaboration so far!

Back in 2020, we started the relationship with Jorge Vasquez who is the wet mill manager and largest coffee cherry contributor to Roble Negro. And its his red catuai naturally-processed coffee that we have the pleasure to showcase here.

We’re now had the great opportunity to visit the Roble Negro wet mill on three separate occasions and even have some members of the team visit us here in Copenhagen in summer last year for World of Coffee. From this, we can clearly see that Jorge’s Roble Negro wet mill is one which has high quality standards and thoughtful sustainability practices.

The farm is filled with natural springs and freshwater sources, which the forested areas help protect and keep clean, and is situated at the transition between the Pacific side of the country and the Central Valley, spanning from 1750 to 2000 meters above sea level.

The Red Catuai Natural offers a different side of the same variety. With a careful natural process at high altitude, this lot is funky yet graceful. Expect a vibrant structure with winey depth, ripe stewed berry character and a toffee-like sweetness. Playful but always elegant, this coffee is both expressive and approachable.

Specifications