Costa Rica - Jorge Vásquez - Catuai Washed

Roble Negro: A Symphony of Nature and Craftsmanship

Roble Negro pays tribute to the majestic Black Oaks native to its region, trees that live for over 200 years and symbolize harmony with nature. This philosophy drives the farm’s mission: creating a sustainable symbiosis between coffee production and environmental preservation.

Coffee highlights

Taste profile: Sweet Caramel, Fresh Orange and a round, balanced body.
Processing method : Washed
Bean origin: Cedral Alto, Tarrazú, Costa Rica
Variety: Catuai
Harvest season: February - March 2024
Altitude:   1850 masl.

Why Choose Roble Negro Espresso Coffee

1. Origin: Grown at 1850m altitude in cool temperatures (as low as 10°C at night), this Catuai lot thrives in exceptional conditions.

2. Process: Traditional washed method with a 48-hour fermentation slowed by the cold, resulting in complex acidity. Spring water from the farm is used for washing, while all byproducts—such as cherry skins and water—are repurposed for fertilizers and cattle feed.

3. In harmony with nature: Every step of the process—from fermentation to hand-sorting—is guided by circular principles, ensuring minimal environmental impact and maximum flavor.

Brewing tips for Costa Rica - Roble Negro Washed Catuai

This coffee reminds of the deep sweet taste of coffee like we used to know it.

• Filter coffee: Use a 1:16 ratio for a balanced cup that highlights sweetness and whilst maintaining acidity.
• Espresso: Brew with a 1:2 ratio for a dense and flavour-packed Espresso.

From farm to coffee cup – the story of Roble Negro

This coffee is grown high in the mountains of Tarrazú and enjoy cold night and warm days with plenty of rainfull. Cherry mature slowly and are hand-picked by Jorge's trusted team.

At Roble Negro the symbiosis with nature is a vital part of the operation. From producing their own fertilizer to the farm animals roaming the fields - everything is connected at the farm.

Coffee roasting details

This dense coffee needs a lot of energy to roast and receives maximum power.

• Roast profile: Medium to highlight sweetness and control acidity.
• Roasting details: Roasted for 11 minutes to 204 degrees with a development time of 1:40 mins.

Ethical and sustainable practices

Roble Negro is commited to preserving over 80% of their land as forest and implement circulair principles around the farm. Jorge supports local community initiatives and projects.