Costa Rica - Cerro Alto Micromill - Catuai Natural

"Upon grinding, the dry aroma opens with mixed berries, mango, bright citrus, and hazelnut. On the palate, berry sweetness leads into dried mango and plum depth. In the mid to late finish, notes of toffee come through alongside a hazelnut chocolate richness, giving the cup a smooth, dessert-like close." Cerro Alto’s coffees come from a long-running, family-operated setup in Costa Rica’s Central Valley, with the Cerro Alto micromill handling lots from farms including La Unión. The operation is managed by Fernando Elías and Silvia Vindas, and their work reflects a shift from traditional farming into a more quality-driven, small-lot approach. On the farm side, the estate is described as having roughly 18 cultivated hectares, with careful variety selection and a focus on repeatable processing outcomes. Geographically, this coffee sits in the Central Valley, associated with San Rafael de Heredia, where elevation and steady mountain conditions support slower cherry maturation. The altitude band cited for the La Unión/Cerro Alto lots typically spans the mid-to-high 1,000s (roughly 1,400–1,700 masl depending on the selection), which tends to produce dense seeds and a structured cup. Catuai is a classic Central American workhorse variety, originally bred as a cross of Caturra and Mundo Novo and later released widely due to its productivity and compact growth habit. In Costa Rica, it’s often chosen for its adaptability across elevations and its ability to hold sweetness while still presenting clean structure. In this Cerro Alto context, the selection is presented as ripe red Catuai, aligning the variety with a natural process that can amplify fruit character without needing experimental fermentation techniques. For processing, the declared method is Natural: fully ripe cherries are hand-selected, then dried slowly as whole fruit to drive sugar development and fruit-toned aromatics into the seed. The drying is described as taking place on raised beds (African-style tables), which improves airflow and helps keep the drying curve even. The intent here is controlled dehydration rather than aggressive fermentation. Variety : Catuai Altitude : 1,400–1,700 masl Process : Natural Origin : Central Valley