This Red Catuai is processed as a “reposado” - the coffee cherries are rested in big plastic barrels for 48 hours before being processed as white honey. This leaves us with a coffee that taste absolutely incredible. Packed with notes of cherries, orange, raspberries and milk chocolate and yet so elegant.
The cherries are carefully hand picked and then sorted at the washing station before being processed. The coffee is separated into day lots. This means that every lot can be traced back to when it was picked and of course how big the lot was.
The coffees are processed in different ways depending on variety and lot size. After the coffee has been processed it is dried on raised beds. The drying process is slow thanks to the rather cool and ever-changing weather in the mountain passes of Tarrazu and as average the coffee is dried for 16-18 days. Macho, Herberth and Kevin drive 2.5 hours to San José each week during the harvest to cup their coffees so that they can evaluate processing methods etc.