Altos Natural

Coffee Expression This year’s lot has a character of ripe blueberries, a high syrupy sweetness, and a finish with notes of milk chocolate and hazelnut.

Producer This is our tenth year purchasing coffee from Mauricio Vindas in the Tarrazu region of Costa Rica.

Producer Mauricio Vindas

Region Tarrazu

Altitude 1800 masl

Varietal Catuai

Process Natural

Harvest February 2024

Altos

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos.

Where Mauricio’s work really stands out is in processing. This is his naturally processed Catuai, the coffee that first led to our relationship with Altos. Ripe Catuai cherries are dried on raised beds  over 21 days, turned often to avoid over fermentation. 

This adds a controlled level of ferment character to the cup, just enough to reveal a character of ripe blueberries, a high syrupy sweetness and a finish with notes of milk chocolate and hazelnut.