the coffee
A single-origin Red Catuaí from Las Hermanas in Tarrazú, Costa Rica. Grown by the Navarro Ceciliano Family, this coffee showcases the sweetness, clarity and complexity that make Costa Rican coffees so distinctive.
In the cup: rich caramel, dark chocolate and ripe fruit, balanced by a bright citrus acidity. A structured and expressive coffee with plenty of sweetness.
the roaster
Cafēn is a specialty coffee roaster based in Edinburgh, Scotland. They are built around a simple belief: great coffee comes from understanding the balance between the work of the farmer, the character of the coffee and the craft of roasting.
They work closely with producers who share their focus on quality, creating coffees that reflect their origin and the people behind them.
At Cafēn, each lot is (light) roasted with precision and care. Light roasting brings out the natural sweetness, complexity and individuality of every coffee.
the farm
Finca Las Hermanas is part of Navarro Ceciliano Farms in Tarrazú, Costa Rica. It is run by brothers Eduardo Navarro Jiménez and Juan Carlos Navarro Ceciliano, whose family has been producing coffee for more than 100 years.
This generations-long experience shapes every harvest, combining traditional knowledge with a continuous focus on quality and innovation.
Across their farms, different altitudes and microclimates help create coffees with distinct character and complexity.
Through careful farming, variety selection and precise processing, the Navarro Ceciliano Family continues to showcase the diversity and quality of Tarrazú coffee.
the process
This Red Catuaí is naturally processed, meaning the coffee cherries are dried whole with the fruit still surrounding the beans. This allows the natural sugars and fruit character to develop during drying.
Before this process begins, the ripe cherries are carefully sorted to remove defects and ensure only the best fruit is selected. The cherries are then slowly dried at Coffee Nace S.A. Micromill for around 15 days.
During this extended drying period, the flavours continue to develop. This helps preserve the coffee’s sweetness, structure and the clean chocolate-caramel depth that defines the cup.
our current espressso recipe
19 gram in
55 gram out
total brew time +- 25 sec, including 8 sec pre-infusion
