Archive: Costa Rica El Vendaval

Produced by the Calderon family in Tarrazú, this Red Catuai is grown between 1,900 and 2,100 meters on steep, nutrient-rich slopes. A white honey process preserves sweetness while maintaining clarity, bringing together gentle fruit with deeper, dessert-like notes and a smooth, consistent texture.

The Archive: Costa Rica El Vendaval, sourced by Verve Coffee Roasters, represents a focused expression of the Tarrazú region. Produced by the Calderon family, this lot features the Red Catuai varietal grown at elevations between 1900 and 2100 masl. The coffee undergoes a white honey process, a technique that sits between washed and natural methods by leaving a portion of the mucilage on the bean during drying. Generally, processing methods like honey processing are utilized to balance the clarity of washed coffees with the increased sweetness and body often found in natural-processed lots.

Located in the high-altitude terrain of Costa Rica · Tarrazú, this coffee benefits from the specific microclimates that define the region's output. When evaluating the nuances of such a specific profile, tasters often consult the flavor wheel to better identify the complex interplay between the varietal characteristics and the influence of the honey-processing technique.