This high elevation Yellow Catuai (meaning “Very Good” in Guarani) release undergoes the 'Black Honey' process, known as the most complex, laborious and expensive process of honey processed coffees, characterised by exposure to high humidity levels and slow development time, drying under shade.

Grown at 1.750 MASL at the Beneficio Sante Fe, Costa Rica, the owners Ivan Solis and Leandra Cordero, have a rich history in coffee production. From Ivan’s family farm to the independent ownership of Beneficio Santa Fe in 2018, the passionate couple have dedicated their lives to setting themselves apart in the industry through perfecting their innovative fermentation practices - a critical aspect of coffee production.

Ivan and Leandra’s ambitions go beyond producing award-winning coffee - they aim to elevate their coffee’s reputation from regional to global prominence. Most recently, their first place win at the Cup of Excellence in the Experimental Category and 16th in the Traditional Honey & Natural Processes category was a recognised achievement that propels them towards their goals, and recognises them as a beacon of excellence in the world of coffee.

The couple, alongside their children Solsire and Ivan Jr., form a dedicated family team where Ivan and Leandra owe the success of the farm uniquely to each members’ contribution. This innovation and practice results in a medium-bodied, soft mouthfeel coffee that boasts notes of caramel, tropical fruit and light citrus, perfect for a filter preparation.