Costa Rica Central Valley - Light Roast Caturra & Catuai, Whole Beans

A naturally occurring dwarf mutation of Bourbon, the Catuai variety was discovered in Minas Gerais, Brazil (1915–1918) and later selected for cultivation (1937).This coffee went through the Perla Negra or “Black Pearl” process, developed by Oscar and Francisca Chacón at Las Lajas. This is a Natural process where the coffee dries directly in the sun for 10 days while being raked and moved throughout the day. It is then transferred to clean sacks where it is tied off and “rested” for 3 days before being transferred to raised beds and finished as a Natural.