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Green coffee, European Preparation EP – Yellow Catuai (Los Santos, 1200–1400 m). Washed, aerobic fermentation, mechanical drying, 36-day resting. Fruity and cocoa notes, sweet caramel profile, creamy velvety body. Small lots: 1–10 kg.
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Green Coffee - Bruma Tropical - Catuai - Sustainable
OT-501890
¢13,598.64
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Green coffee, European Preparation EP – Yellow Catuai (Los Santos, 1200–1400 m). Washed, aerobic fermentation, mechanical drying, 36-day resting. Fruity and cocoa notes, sweet caramel profile, creamy velvety body. Small lots: 1–10 kg.
Description
This Bruma Tropical green coffee (Yellow Catuai) comes from a macro-lot in Los Santos at 1,200–1,400 m. It is graded European Preparation (EP): EP indicates stricter sorting and fewer defects, valued by roasters for cleaner cups and more consistent roasting performance.
Cherries are hand-picked and selectively harvested, then processed washed with aerobic fermentation for clarity and balance. Mechanical drying helps keep the lot stable, and a 36-day resting period supports moisture stabilization and profile consistency before roasting—especially useful when dialing in repeatable roast curves.
Sensory profile (once roasted) is fruity, cocoa-forward and gently lactic, with chocolatey, sweet and caramelized flavors. The mouthfeel is creamy, slightly rich, and velvety, showing clear notes of sugarcane, dark chocolate, and hazelnut. With an 85.5 SCA score, it sits comfortably in specialty territory and is built for reliability.
You offer it in small quantities (1, 3, 5, 10 kg)—ideal for trials, small-batch roasters, or pilot roasts. Packaging is green-coffee appropriate: jute bag, reusable outer protection, and an airtight bag for added freshness and safety.
Cherries are hand-picked and selectively harvested, then processed washed with aerobic fermentation for clarity and balance. Mechanical drying helps keep the lot stable, and a 36-day resting period supports moisture stabilization and profile consistency before roasting—especially useful when dialing in repeatable roast curves.
Sensory profile (once roasted) is fruity, cocoa-forward and gently lactic, with chocolatey, sweet and caramelized flavors. The mouthfeel is creamy, slightly rich, and velvety, showing clear notes of sugarcane, dark chocolate, and hazelnut. With an 85.5 SCA score, it sits comfortably in specialty territory and is built for reliability.
You offer it in small quantities (1, 3, 5, 10 kg)—ideal for trials, small-batch roasters, or pilot roasts. Packaging is green-coffee appropriate: jute bag, reusable outer protection, and an airtight bag for added freshness and safety.
Data sheet
- Origin
- Community
- Country
- Costa Rica
- Areas
- Los Santos
- Altitude
- From 1200 to 1400 m
- Species
- Arabica Coffee
- Varieties
- Catuai (Yellow)
- Type of agriculture
- Sustainable
- Harvesting type
- Manual and selective
- Fermentation
- Aerobic
- Process
- Washed
- Drying
- Mechanical
- Rest time (in days)
- 36
- Cupping Score
- 85.5
- Labels
- Tarrazú Denomination of Origin
Sustainable - Primary Aromas
- Fruity
Cocoa/Chocolatey
Lactonic - Flavors
- Caramelized
Chocolatey
Mild / Smooth - Mouthfeel
- Creamy
Oily / Unctuous
Velvety - Specific Notes
- Sugarcane
Dark chocolate
Hazelnut - Packaging type
- Jute sack
Reusable packaging
Hermetic bag