Costa Rica - Tarrazú CECA

A washed Caturra and Catuaí lot from the CECA cooperative in Costa Rica's Tarrazú region — chocolate, caramel, and a stone-fruit apricot. Tarrazú is the country's best-known specialty region; CECA pools lots from small producers working at elevation south of San José, across the San Marcos area.

Caturra and Catuaí are Bourbon descendants — softer cell walls than typical Ethiopian Heirlooms, which means they develop evenly on the drum and build body quickly. That's what lets us push toward a medium-light roast without losing clarity; the bean takes development comfortably.

We roast medium-light (City+). Deliberate development to form caramel and chocolate notes, but we stop short of the point where the apricot acidity would mute. Excellent as filter for the caramel sweetness; works as espresso where the body and chocolate come forward. Holds up well with milk.