FLAVOR PROFILE
Brown Sugar, Caramel, Peach, Tangerine

ORIGIN INFORMATION 

Country
Costa Rica

Region

Tarrazú

Producer

Alfonso Solis Porras

Farm

El Cedral

Red Catuai

Process

Red Honey

Harvest
February–March

BACKGROUND DETAILS


La Toboba Micromill is located in the Tarrazú region of Costa Rica and is operated by Alfonso Solis Porras and the Solis Ureña family. The family has a tradition in coffee production stretching back more than 70 years. Each generation of the family has worked to build on the knowledge and techniques passed on to them in order to achieve even higher quality each harvest.

This lot of Catuai Red Honey coffee was grown at the family’s El Cedral farm. El Cedral is located 2000 meters above sea level and is surrounded by the Los Santos Forest Reserve, providing ideal growing conditions for the coffee trees cultivated there.

Alfonso and the family prioritize both quality and sustainability in their work, informing their practices at the farm and mill. Processing is completed with the least amount of water possible and all coffees are fully sun dried. Each step of production is monitored closely, as they recognize that each step plays an important role in the quality of the final product.

This lot of Catuai underwent Red Honey processing at La Toboba Micromill. Pulped coffee was dried on raised beds for 18–20 days.