Thumbnail Filmstrip of Costa Rica Harmony Red Honey Catuai Images

About Costa Rica Harmony Red Honey Catuai

Arrival October 2024, new crop coffee, in Grainpro liners. This is our first time having coffee from the Harmony Micromill.

Producer Guillermo Adolfo Fallas Mata grows his prized Catuai high up in the mountains of Tarrazu, between 1750 and 1850 meters. Several years ago he decided to purchase his own Micro milling machine, also known as a demucilage machine, motivated to have complete control over the outcome of the coffee he grows. Don Guillermo was motivated by his brother Juan de Farami, who recommended that he could put his own Micro Mill to add value to his coffee and help his family, but he also provides milling service to some of his neighbors as well.

The Tarrazu region has extremely mountainous terrain, high elevations and some of the best growing conditions for coffee in Central America.

Varietal is Catuai, which along with Caturra, grow particularly well in this area.

Of note, we purchased this coffee in Grainpro bags so they have and will continue to be protected from moisture, taste and external odors. This will optimize the coffee's flavors and keep the coffee at its peak longer.

Producer: Guillermo Adolfo Fallas Mata
Region: Tarrazu
Micro region: Santa Maria
Altitude: 1750 - 1850 meters / about 6,000 feet
Varietal: Catuai
Processing: Red Honey
Drying: Patio and raised beds

Guillermo tending to his Red Honey Catuai

The Fallas Mata family

Cup Characteristics: This lovely coffee has notable flavor of melon, partially from the native fruit combined with red honey processing; it is very sweet. The finish is dry and was almost puckery when we cupped it initially, pre shipment from Costa Rica. Now that the coffee is here, it has had some time for the finish to soften and the flavors round out. Long aftertaste. An elegant coffee with concentrated flavors, in part due to growing at high elevation.

Roasting Notes: This high grown coffee is hard and durable, thus it can withstand higher heat and longer roasting times, doing very well to second crack. But do yourself a favor and pull the coffee before the roast dominates; the more delicate flavors will be revealed. Red honey can roast a little more quickly than washed coffee.