Finca El Analia - Diego Armando Madrigal Ureña - Natural Caturra Catuai - Costa Rica

Whole Bean
Roast: Dark
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: diner grape jelly, dark rum, chocolate

Origin Details

Region: Tarrazú, Costa Rica
Elevation: 1800masl
Producer: Diego Armando Madrigal Ureña, Finca El Analia
Process: Natural
Variety: Caturra, Catuai

ABOUT THIS COFFEE AND PRODUCER

Finca El Analia is a farm owned by Diego Armando Madrigal Ureña, who inherited three farms from his grandfather when he was only 11 years old. As such, he knew from a very young age that coffee farming was his future. Together, with his brother, Diego also owns the Los Madrigal Micromill where this lot was processed. This lot of caturra and catuai was created using a traditional natural process where the cherries were first sorted and then dried for 30 to 40 days.

WHY WE SELECTED THIS COFFEE

This is our first time working with Finca El Analia, and it quickly became one of the more memorable dark roasts to come across our cupping table this year.

What stands out most is how much character develops from the darker roast profile. The cup opens with a nostalgic grape jelly sweetness, reminiscent of the little packets you'd find at a diner, accompanied by a rich, syrupy texture. As it cools, notes of dark sweetened rum begin to emerge, adding depth and a layered sweetness to the cup.

A lingering chocolate finish ties everything together, giving the coffee a comforting structure without overshadowing the fruit. It's a dark roast that still feels expressive and dynamic, offering something a little different from what many people expect from both natural coffees and darker roast profiles.