Don Claudio Project - Caturra - Catuai - Obata [natural] espresso

Don Claudio Project - Caturra - Catuai - Obata [natural] espresso

This is a heavy-bodied, sweet coffee with flavours of raspberry, honey & apple syrup. 

Roasted 01 OCT 2025
$26.00
$26.00
Sale Sold out
About the farmer(s)

Don Claudio Project - Caturra - Catuai -Obata [natural] — Costa Rica

Don Claudio Project is grown by four members of CoopeAgri. The name is a tribute to Claudio Gamboa Calderón who helped found the co-op in 1962. The coffee was processed using the natural method, once harvested, the coffee cherries are washed, sorted & then placed on raised beds to dry in the sun. Depending on the weather this can take from 8-25 days.

  • region Perez Zeladon
  • farm/farmer COOPEAGRI
  • altitude 1400-2000 meters
  • crop 2025
  • cultivar Caturra, Catuai, Obata
  • process Natural

Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf allowing it to be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease.

Catuai is a hybrid of Mundo Novo & Caturra developed in Brazil in the 40's.
Obata is a cross between Hibrido De Timor & Villa Sarchi, developed in Brail in the early 2000’s & released in Costa Rocs in 2014

Brew guide

This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee. This style of roast is best suited for black espresso based drinks. That said, you can still make a tasty flat white out of this roast.

  1. Black

    • dose 18g
    • Brew weight 40-45g
    • Brew time 25-30 seconds

  2. White

    • dose 18g
    • Brew weight 27-36g
    • Brew time 30 seconds

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

COOPEAGRI Co-op member on his farm.

COOPEAGRI co-op members farm.

Coffee cherries at COOPEAGRI wet-mill.