The Arabica “Red Catuai”
A pop star with Brazilian roots.
Red Catuai is a variety originally developed in Brazil. In Costa Rica, Red Catuai has gained many fans and has become the most popular variety in the country.
Red Catuai retains its quality even in extreme weather fluctuations and impresses with its very soft and full body. You can also discover new, fine aromas in every cup.
We are always surprised by what this type of coffee can do. You should definitely try it.
Other Bombastico coffees made from Red Catuai:
The “Natural” treatment
retains all natural flavors.
In the natural processing process, the whole coffee cherry is air-dried in the sun immediately after harvesting, without peeling the fruit or removing the pulp. Only after complete drying is the stone separated from the pulp.
The coffee fruit contains a lot of natural sugar, which develops its natural sweetness in the taste after roasting. This process preserves the natural aromas of the whole coffee cherry.
Taste profile
Preparation recommendation
For a perfectly good cup of coffee, the brewing process is at least as important as the care of the coffee plants, hand-picked harvesting, processing, and roasting of the green coffee beans. Our Polyarom is an omni-roast, meaning it can be brewed as a traditional espresso or as a filter coffee.
For espresso, we recommend a good sieve espresso machine. A stovetop kettle (Bialetti) is not suitable because it operates at 100°C, which is too hot for our light roast.
We have achieved excellent results with the Aeropress. The Chemex or a traditional hand filter, such as Hario, can also extract outstanding aromas from the coffee beans and provide complex flavor experiences.
For those who prefer convenience, brewing the Polyarom in a traditional filter machine, such as Mokkamaster, Poursteady, or Bunn, also yields excellent coffee in the cup.
The Finca Los Diegos.
In such a beautiful place, only a delicious coffee can be created:
The Finca Los Diegos, at the foot of the Poas volcano in the Central Valley near San José. The best soil and the best climate on 66 hectares, including around 22 hectares of protected natural jungle. Run by a great team of real partners.
The microlot "Vuelta de la Culebra", from which the beans for this coffee come, is one of the places on the finca where the Red Catuai grows best. We also call it our little jewel because it is so idyllically surrounded by forests that protect the coffee plants from the wind. The idyllic setting also makes it a popular destination for hikers.