This coffee is dense and practically perfectly dried. Even a year off harvest it’s retained its fresh flavors. The sizing is precise, also… there’s really nothing bad to say about the green coffee at all. It just needs a good home in a loving roaster.
Catuaí is a dwarf variety with copious proliferation throughout the Americas. Originating from a hybridization of Caturra (a naturally occurring dwarf Bourbon mutation) and Mundo Novo (a spontaneously occurring Bourbon and Typica hybrid) in Brazil, the Catuaí trees are resistant to wind and rain, relatively high yielding, can be planted more closely together than larger cultivars, and require some precision in fertilization to achieve proper productivity.
Our first roast of the day, PR-425, bottomed out 10 °F lower than normal and it took a long time to build up enough energy to finish the roast. Since, I suspected that this curve was affected by the cool drum, I decided to keep the same charge temperature and aim for a shorter total roast time. My suspicions were correct and instead of turning at 190.8 °F, like it did in PR-425, our second roast, PR-426’s turning point was 203.4 °F. With more energy at the onset, I was able to get a shorter roast time with less heat applied and I finished with a higher end temperature by 4.5 °F. Both roasts displayed a sweet and juicy coffee with notes of mango, pineapple, and raisin, the darker roasted PR-426 had an extra depth of dried fig, vanilla, and hibiscus.
I updosed a little in our Bonavita brewers to see what a 1-16 ratio would look like. Although the extraction ended up slightly lower than usual, the coffee tasted nice. Mirroring our experience with the other Costa Rica honey we analyzed this week, this coffee flipped the script between cupping and brewing… while our group unanimously preferred PR-426 on the table for its sweet mango and hibiscus flavors, PR-425 earned high marks as drip coffee for its bright fruits like pineapple and cranberry backed up by complexities like poached pear and vanilla.