Description
Region Tarrazú, Costa Rica • Process Natural • Variety Catuai & Caturra •
Catuai & Caturra Natural Los Madrigal Micromill – Finca El Analia
QUALITIES: sparkling acidity • clean sweetness
RECOMMENDED ROAST: Light–Medium
CHAFF LEVEL: Medium
Flavor Profile
Passion Fruit • Hibiscus • Dried Raspberry • Cocoa • Nutty • Herbal
Clean, fruit-like sweetness with bright, sparkling acidity and a perfumed floral finish.
Roasting Notes
Grown at 1800 MASL, these Catuai and Caturra beans are dense, so use a robust but controlled charge to drive heat into the bean center and avoid an underdeveloped, grassy core. Keep a smooth declining ROR into first crack. For filter, aim City–City+ for short-to-moderate development that protects the hibiscus, passion fruit, and raspberry aromatics. For modern espresso, City+ retains the sparkling acidity and clean sweetness. Naturals can off-gas intensely, so keep adequate airflow for a clean finish, and rest 5–10 days for peak clarity. For everyday roasting: keep it on the lighter-to-medium side to celebrate the fruit and floral character.
Tasting / Roasting Snapshots
Light Roast
Medium body — Jammy passion fruit — Dried raspberry — Hibiscus — Sparkling acidity
Medium Roast
Balanced — Red fruit compote — Cocoa — Rounded acidity
Dark Roast
Fuller body — Cocoa/roasty chocolate — Lower perceived acidity — Clean fruity aftertaste
(Tarrazú — Costa Rica)
Los Madrigal Micromill – Finca El Analia
Los Madrigal Micromill is managed by Diego Armando Madrigal Ureña in the famous Tarrazú region of Costa Rica. Three farms totaling around 25 hectares deliver cherry to the mill. Diego and his brother inherited these farms from their grandfather when they were only 11 and 13 years old, growing up knowing coffee farming was likely in their future. The micromill features expansive raised African drying beds, and the brothers are deeply committed to reforestation and environmentally sustainable practices, with plans to renew existing coffee trees and plant new varieties as opportunities arise.
Catuai & Caturra
Catuai is a cross of Caturra and Mundo Novo developed by the Instituto Agronômico de Campinas (IAC) in Brazil and released in 1972; it is a compact, high-yielding plant available in red- and yellow-cherry forms. Caturra is a naturally occurring dwarf mutation of Bourbon discovered in Brazil in the early 20th century, prized for its bright acidity and clean cup. Together at high elevation in Tarrazú, and pushed by a natural process, these varieties lean toward jammy passion fruit, hibiscus, and dried-raspberry intensity.
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