Prolog - Lorena Jimenez - Washed Catuai | Costa Rica
Costa Rica — Ana Lorena Jiménez Castro, Finca El Zapote / Roble Negro Micromill, Catuai (Washed)
Tastes Like — 🍑 Stone Fruit • 🍊 Orange • 🧈 Smooth
DETAILS
- Producer: Ana Lorena Jiménez Castro
- Farm / Mill: Finca El Zapote & Finca El Cristóbal / Roble Negro Micromill
- Region: Tarrazú, Costa Rica
- Varietal: Catuai
- Process: Washed
- Altitude: 1650 MASL
- Size: 250g
INTRO
From the Tarrazú highlands of Costa Rica comes this washed Catuai from Ana Lorena Jiménez Castro — a coffee that is round, sweet, and gently elegant. Processed at the Roble Negro Micromill in Aserrí, it expresses the clarity and precision that the washed method at altitude does so well: bright citrus notes, a caramel warmth, and a clean, lingering finish that feels composed and refined.
This is a coffee for those who appreciate understated excellence — a cup that rewards attention without demanding it.
THE PRODUCER
Ana Lorena Jiménez Castro purchased Finca El Zapote in 2019, initially farming alone and planting Red Catuai and Caturra. She quickly expanded production, adding Yellow Catuai and Gesha varieties with her son, Christopher, before the two went on to acquire Finca El Cristóbal together after their first season of collaboration.
As a producer, Lorena's aspiration is clear: to be recognised for the quality of her specialty coffee. To achieve this, she works as sustainably as possible — using no herbicides and only calcium sulphate as a natural fungicide. All of her coffee is processed at the Roble Negro Micromill, run by Jorge Vasquéz Ureña in the town of Aserrí. The mill is a trusted partner, enabling Lorena and a community of small growers to produce quality, traceable lots with access to international markets.
Roble Negro is built on a philosophy of environmental care — the farm is rich in natural springs, the forested areas protect water sources, and the mill's infrastructure was largely constructed from recycled materials.
THE PROCESS
The Washed process at Roble Negro Micromill involves:
- 🍒 Selective Harvesting — Ripe cherries are hand-picked at Lorena's farms in Tarbaca, Aserrí
- 🔧 Depulping — Cherries are mechanically depulped to remove the fruit skin
- 💧 Fermentation — Coffee undergoes fermentation to break down remaining mucilage
- 💧 Washing — Fermented coffee is thoroughly washed with clean water
- ☀️ Drying — Washed parchment is dried on raised beds to target moisture content
- ✅ Quality Control — The Roble Negro mill maintains high standards, with lots kept traceable to individual producers
This washed process produces a clean, structured cup that allows the natural character of the Catuai variety and Tarrazú terroir to express themselves with clarity and elegance.
THE CUP
Lorena Jimenez is a washed Catuai that embodies everything Tarrazú does best. The cup opens with a gentle stone fruit softness — peach-like and yielding — before a bright orange note lifts the mid-palate with clean citrus clarity. The finish is smooth and unhurried, leaving a sweetness that lingers long after the cup is empty.
Flavour Notes
- 🍑 Stone Fruit
- 🍊 Orange
- 🧈 Smooth
Costa Rica — Ana Lorena Jiménez Castro, Finca El Zapote / Roble Negro Micromill, Catuai (Washed)
Tastes Like — 🍑 Stone Fruit • 🍊 Orange • 🧈 Smooth
DETAILS
- Producer: Ana Lorena Jiménez Castro
- Farm / Mill: Finca El Zapote & Finca El Cristóbal / Roble Negro Micromill
- Region: Tarrazú, Costa Rica
- Varietal: Catuai
- Process: Washed
- Altitude: 1650 MASL
- Size: 250g
INTRO
From the Tarrazú highlands of Costa Rica comes this washed Catuai from Ana Lorena Jiménez Castro — a coffee that is round, sweet, and gently elegant. Processed at the Roble Negro Micromill in Aserrí, it expresses the clarity and precision that the washed method at altitude does so well: bright citrus notes, a caramel warmth, and a clean, lingering finish that feels composed and refined.
This is a coffee for those who appreciate understated excellence — a cup that rewards attention without demanding it.
THE PRODUCER
Ana Lorena Jiménez Castro purchased Finca El Zapote in 2019, initially farming alone and planting Red Catuai and Caturra. She quickly expanded production, adding Yellow Catuai and Gesha varieties with her son, Christopher, before the two went on to acquire Finca El Cristóbal together after their first season of collaboration.
As a producer, Lorena's aspiration is clear: to be recognised for the quality of her specialty coffee. To achieve this, she works as sustainably as possible — using no herbicides and only calcium sulphate as a natural fungicide. All of her coffee is processed at the Roble Negro Micromill, run by Jorge Vasquéz Ureña in the town of Aserrí. The mill is a trusted partner, enabling Lorena and a community of small growers to produce quality, traceable lots with access to international markets.
Roble Negro is built on a philosophy of environmental care — the farm is rich in natural springs, the forested areas protect water sources, and the mill's infrastructure was largely constructed from recycled materials.
THE PROCESS
The Washed process at Roble Negro Micromill involves:
- 🍒 Selective Harvesting — Ripe cherries are hand-picked at Lorena's farms in Tarbaca, Aserrí
- 🔧 Depulping — Cherries are mechanically depulped to remove the fruit skin
- 💧 Fermentation — Coffee undergoes fermentation to break down remaining mucilage
- 💧 Washing — Fermented coffee is thoroughly washed with clean water
- ☀️ Drying — Washed parchment is dried on raised beds to target moisture content
- ✅ Quality Control — The Roble Negro mill maintains high standards, with lots kept traceable to individual producers
This washed process produces a clean, structured cup that allows the natural character of the Catuai variety and Tarrazú terroir to express themselves with clarity and elegance.
THE CUP
Lorena Jimenez is a washed Catuai that embodies everything Tarrazú does best. The cup opens with a gentle stone fruit softness — peach-like and yielding — before a bright orange note lifts the mid-palate with clean citrus clarity. The finish is smooth and unhurried, leaving a sweetness that lingers long after the cup is empty.
Flavour Notes
- 🍑 Stone Fruit
- 🍊 Orange
- 🧈 Smooth
Original: $34.00
-65%$34.00
$11.90Description
Costa Rica — Ana Lorena Jiménez Castro, Finca El Zapote / Roble Negro Micromill, Catuai (Washed)
Tastes Like — 🍑 Stone Fruit • 🍊 Orange • 🧈 Smooth
DETAILS
- Producer: Ana Lorena Jiménez Castro
- Farm / Mill: Finca El Zapote & Finca El Cristóbal / Roble Negro Micromill
- Region: Tarrazú, Costa Rica
- Varietal: Catuai
- Process: Washed
- Altitude: 1650 MASL
- Size: 250g
INTRO
From the Tarrazú highlands of Costa Rica comes this washed Catuai from Ana Lorena Jiménez Castro — a coffee that is round, sweet, and gently elegant. Processed at the Roble Negro Micromill in Aserrí, it expresses the clarity and precision that the washed method at altitude does so well: bright citrus notes, a caramel warmth, and a clean, lingering finish that feels composed and refined.
This is a coffee for those who appreciate understated excellence — a cup that rewards attention without demanding it.
THE PRODUCER
Ana Lorena Jiménez Castro purchased Finca El Zapote in 2019, initially farming alone and planting Red Catuai and Caturra. She quickly expanded production, adding Yellow Catuai and Gesha varieties with her son, Christopher, before the two went on to acquire Finca El Cristóbal together after their first season of collaboration.
As a producer, Lorena's aspiration is clear: to be recognised for the quality of her specialty coffee. To achieve this, she works as sustainably as possible — using no herbicides and only calcium sulphate as a natural fungicide. All of her coffee is processed at the Roble Negro Micromill, run by Jorge Vasquéz Ureña in the town of Aserrí. The mill is a trusted partner, enabling Lorena and a community of small growers to produce quality, traceable lots with access to international markets.
Roble Negro is built on a philosophy of environmental care — the farm is rich in natural springs, the forested areas protect water sources, and the mill's infrastructure was largely constructed from recycled materials.
THE PROCESS
The Washed process at Roble Negro Micromill involves:
- 🍒 Selective Harvesting — Ripe cherries are hand-picked at Lorena's farms in Tarbaca, Aserrí
- 🔧 Depulping — Cherries are mechanically depulped to remove the fruit skin
- 💧 Fermentation — Coffee undergoes fermentation to break down remaining mucilage
- 💧 Washing — Fermented coffee is thoroughly washed with clean water
- ☀️ Drying — Washed parchment is dried on raised beds to target moisture content
- ✅ Quality Control — The Roble Negro mill maintains high standards, with lots kept traceable to individual producers
This washed process produces a clean, structured cup that allows the natural character of the Catuai variety and Tarrazú terroir to express themselves with clarity and elegance.
THE CUP
Lorena Jimenez is a washed Catuai that embodies everything Tarrazú does best. The cup opens with a gentle stone fruit softness — peach-like and yielding — before a bright orange note lifts the mid-palate with clean citrus clarity. The finish is smooth and unhurried, leaving a sweetness that lingers long after the cup is empty.
Flavour Notes
- 🍑 Stone Fruit
- 🍊 Orange
- 🧈 Smooth
