COLOURFUL [V19] - CATURRA & CATUAÍ BLEND - NICARAGUA & COSTA RICA

Description

SCENERY LONDON, ENGLAND COLOURFUL [V19] - CATURRA & CATUAÍ BLEND - NICARAGUA & COSTA RICA BLACKCURRANT CHERRY KIRSCH CHOCOLATE FUDGE CAKE COMPOSITION: 50% NICARAGUA CARBONIC MACERATED NATURAL, 50% COSTA RICA TRADITIONAL NATURAL PRODUCER: MARIO GONZALEZ (EL AVION) & EUDORO GUILLEN (SAN JOSÉ & LOS PIRINEOS) / DIEGO GUARDIA ORIGIN: NICARAGUA / COSTA RICA REGION: DIPILTO / VALLE CENTRAL, ALAJUELA, GRECIA VARIETAL: CATURRA & CATUAÍ / CATURRA ALTITUDE: 1300 - 1600 MASL / 1200 - 1300 MASL PROCESS: CARBONIC MACERATED NATURAL / TRADITIONAL NATURAL IMPORT PARTNER: THE GOOD SOURCING / SUCAFINA ROAST DATE: SEPTEMBER 21, 2026 FROM THE ROASTER SOURCING COFFEES THAT ARE EXCEPTIONALLY VIBRANT, BRIGHT AND INTENSELY EXPRESSIVE, THEN BLENDING THEM TOGETHER FOR A RAUCOUS CACOPHONY OF FLAVOUR. A YEAR ROUND STAPLE OF INTENSE FRUIT-FORWARD NOTES. COFFEE IN FULL COLOUR, NOT JUST BLACK AND WHITE. VERSION 19: ORIGINALLY PLANNED FOR V18 BUT ARRIVING A FORTNIGHT TOO LATE, A FUN FIELD BLEND CARBONIC MACERATED NATURAL FROM THE GOOD SOURCING. PRODUCED AT BRIDAZUL BY COMBINING THE OUTPUT OF TWO FARMERS ACROSS THREE FARMS, IT IS FUNKY, BOOZY AND TROPICAL WITH A SYRUPY BODY. RATHER THAN PAIRING IT WITH A BRIGHT WASHED LOT, WE DOUBLED DOWN: A TRADITIONAL NATURAL CATURRA FROM HACIENDA SONORA, AN ECOLOGICALLY MINDED COSTA RICAN ESTATE WITH 45 HECTARES OF SHADED PRODUCTION AND A 35 HECTARE WILD FOREST RESERVE, FULL OF CHERRY PIE, GRAPE AND MILK CHOCOLATE. THE TWO COMBINE LIKE CONSTRUCTIVE INTERFERENCE - LOUD, FUN AND EMPHATICALLY COLOURFUL, A LITTLE LOWER IN ACIDITY THAN SOME VERSIONS BUT ENTIRELY CONSISTENT IN CONCEPT. WE'RE TASTING AROMATICS OF RED & PURPLE FRUITS - BLACKCURRANT, GRAPE AND STRAWBERRY ALONGSIDE DATES AND DRIED FIGS. IN THE CUP IT'S SUPER RICH AND DENSE, WITH A CHOCOLATE FUDGE CAKE SWEETNESS, BOOZY CHERRY KIRSCH AND VANILLA CHANTILLY AS THE DOMINANT NOTES - MUCH LIKE A BLACK FOREST CAKE. AS IT COOLS WE FIND LIME BOILED SWEETS, SPICED PLUM JAM AND MULLED APPLE CIDER. PROCESS CARBONIC MACERATED NATURAL: RIPE CHERRIES LOADED WHOLE INTO SEALED BARRELS IN A TEMPERATURE CONTROLLED ROOM, WHERE DEVELOPING CO2 DRIVES OUT OXYGEN AND FERMENTATION PROCEEDS INSIDE THE BEAN OVER SEVERAL DAYS UNTIL THE CHERRY REACHES A GELATINOUS, RICH TEXTURE. CHERRIES MOVE STRAIGHT FROM THE BARRELS ONTO SUSPENDED BEDS IN A COVERED STRUCTURE TO DRY. TRADITIONAL NATURAL: RIPE CHERRY SELECTIVELY HANDPICKED AND LAID TO DRY ON RAISED BEDS OR PATIO AT HACIENDA SONORA'S OWN MICROMILL, TURNED FREQUENTLY TO PROMOTE EVEN DRYING. EACH LOT ROASTED SEPARATELY AND POST ROAST BLENDED. HARVEST CROP 25/26 (BOTH LOTS)