Each year a big box of Costa Rica samples arrives to us in the mail from our pals at Selva, and the only thing sweeter than getting to taste fresh Costa Ricas is maybe the coffee itself. This is especially true with Javier Solis' honey process Catuaí. This is the second year we've offered one of Javier's lots, and this year is better than ever. Javier convinced his father Alfonso to stop delivering their coffee to the local co-op, and instead process it all on their own farm, Cedral. And we're so grateful he did. While this year's harvest ran into some weather problems that resulted in half of the usual yield, the coffee we did get is just spectacular. Look for dried fruit and chocolatey sweetness with a hazelnut complexity.
Producers:Varietals: Elevation: Processing: We hear: Importer: