Don Jose

Costa Rica | Don Jose | Juan Ramon Alvarado Rodriguez | Caturra Natural

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee — and this one happens to play nicely with milk too. Expect a softer balanced cup where the sweetness carries through without turning sharp.

Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Brown sugar, jammy passion fruit, and cooked passion fruit with mild dark chocolate flavours. Lots of tangy acidity and syrupy sweetness.

Costa Rica | Don Jose | Juan Ramon Alvarado Rodriguez | Caturra Natural - When is peak flavour?

Beneficio Brumas del Zurqui is a family micromill in Heredia, in Costa Rica's Central Valley, run by fourth-generation producer Juan Ramon Alvarado Rodriguez. Since 2003 the family has innovated processing methods, built out a cupping laboratory and roastery to hold quality, and processed cherry from their own and neighbouring farms including this Caturra lot from Don Jose. Juan encourages the roasters who buy his coffee to "roast with intention and wake up feeling motivated, cheerful, and with a desire to live."

The heart of Costa Rica's coffee industry, with high elevation, volcanic soil and sharply defined wet and dry seasons - conditions that produce some of the country's best natural-processed coffees.

Caturra is a naturally occurring dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil between 1915 and 1918 and selected for cultivation in 1937. Its compact size allowed far denser planting than the tall Bourbon it descends from, and it went on to become one of the foundation varieties of Latin American specialty coffee.

It keeps much of Bourbon's celebrated cup quality - clean, sweet, bright - while yielding more reliably. At 1,400-1,800 metres in the Central Valley, and given Brumas del Zurqui's meticulous natural processing, it turns exuberant: brown sugar, jammy passion fruit and dark chocolate over a tangy, syrupy cup.