Thumbnail Filmstrip of Costa Rica Divino Nino Catuai Natural Images
About Costa Rica Divino Nino Catuai Natural
From the famed Tarrazu Region of central Costa Rica comes a high altitude natural coffee grown by Mauricio Vargas Vindas and his family. Divino Nino or Divine Child is named for the family's son who was very ill when he was born but with "God's gratitude" recovered and is now an integral part of the family business. That child, also named Mauricio, is today 21 years old and a certified barista, continuing the family's traditional attachment to coffee.
Vargas, who is a 4th generation coffee farmer, helped to form Micro-Mill Altos del Abejonal where the coffee is brought to be hulled. Grown between 5,500 ft and 6,000 ft this is a naturally processed Caturra varietal that exihibts the utmost care and quality that the family puts into each harvest. This Cup of Excellence winner is a must try for any fan of naturally processed coffees especially from Central America. In 2009 Mauricio senior founded the Micro-Mill Altos del Abejonal, an environmentally correct micro mill where he processes his own.
In the 2018 Costa Rica Cup of Excellence this coffee took 15th place with a score of 88.59. Judges that year used some descriptors such as black currant, blueberry, rum, orange, mango, plums, apple cider, apples, vanilla, plum wine, sugar candy and said the body was viscous, syrupy and silky, In this current crop we found similar fruit notes and chocolatey body. Of particular note is the depth of fruit penetration. The coffee is very well processed.
- Country: Costa Rica
- Region: Tarrazu
- Micro region: San Pablo de Leon Cortes
- Producer: Mauricio Vargas Vindas
- Process: Full natural - Sun dried in the husk on African raised beds
- Varietal: Catuai
- Elevation: 1850 meters
- Crop year: 2021
Mauricio Vargas Vindas and his family. The eldest son on left is for who the coffee was named.
Cup Characteristics: Aromas of fermented fruit, and chocolate. Flavors of chocolate, citrus, and ripe cherries as well as other berries. Significant fruit intensity.
Roasting Notes: Natural process coffees roast a bit quicker than washed. We like this coffee roasted to full city, preferring to pull the roast just as it begins second crack. However, taking it a little further into second crack will provide deeper tones, albeit at the expense of some floral notes. It's worth experimenting with the darkness of roast.
Costa Rica coffee facts:
Population (2006): 4.1 million People
Coffee Production: 1.7 million bags (60 kg)
Country bag capacity: 150 pounds
Domestic Consumption: 380,000 bags
Coffee Export: 1,320,000 bags
Cultivated Area: 82,500 Hectares (203,775 acres)
September to February
Arabica Introduced: Coffee was first introduced into Costa Rica in 1779 from Cuba. First exportation was in 1820.
Farms: About 32,000, over half are small farms (less than 1 hectare).
Specialty Coffee Regions: Tarrazu, Tres Rios, Central
Valley, Pacific Central, South Pacific
Botanical Varietals: Mondo Nuevo, Hibredo/Tico, Villa Sarchi, Geisha, Caturra, Catui
Comments: Coffee is grown in Costa Rica on both the Atlantic and Pacific slopes at altitudes between 1600 and 5400 feet. The highest grade is called Strictly Hard Bean, grown at elevations over 3900 feet. Costa Rica produces some exceptional coffees, renowned for their brilliance, balance and complexity.