COSTA RICA / Carbonic Maceration El Moral | afrolab

Catuai is a genetic cross between two natural Arabica mutations of yellow Caturra and Mundo Novo.

The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape allows for easier access to its cherries during harvesting. It is mainly characterized by great vigor and its low height; it is less compact than Caturra.

Fermentation process

Also called Natural Anaerobic

1. Fruit picking

2. Cherries rest in plastic containers without oxygen for 4 days

3. Sun dried for approximately 30 days

4. Stored in parchment until preparation for export

Aroma of tropical fruit, mango papaya and blueberries, acidity of orange, fruity body, background of cocoa, nuts and caramel, clean finish.

General information

Variety: Catuai

Processing: Carbonic Maceration

Crop year: 2023

Sensorial information

Cupping score: 88

Altitude: 1600 - 1800

Aroma of tropical fruit, mango papaya and blueberries, acidity of orange, fruity body, background of cocoa, nuts and caramel, clean finish.