A totally new type of coffee! Catimor is the "fourth bean" that gives Trung Nguyen's Creative Four its unparalleled complexity. In Vietnam, Catimor is rarely given center stage, though. In Nicaragua, on the other hand, Catimor is a prized heirloom. The result is a premium quality bean with a unique and deeply layered flavor profile. The farm uses mandarin orange trees as shade trees, too, which adds to the sweet citrusy fragrance.
Limoncello Roast - a new roast for our new coffee
Blonde Roast? Light Roast? Aren't those coffees painfully acidic and weak? That's what we thought... until we realized the problem with blonde roasts isn't the roast. It's the bean!
When we tried roasting our new Catimor to a very light 410 degrees, something magical happened. The Catimor bloomed with exactly those fruity, lemony flavors so prized by lovers of light roasts, but with none of the usual downsides. The acidity is normal, and the body is full and rich. It is intensely flavorful: after an initial rush of lemon zest, you get layers of sweet molasses and butter, followed by a deliciously lingering finish with hints of caramel.
This is our Limoncello Roast, our most precisely calibrated Master Roast ever, and named after the famous Italian lemon liqueur. It's wonderful served hot, and even better on ice. We consider this one of the top 3 iced coffees we've ever had.
Also available in our multi-level Harlequin Roast if you prefer a less citrusy, more buttery bean!
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Costa Rica's Dota Tarrazu Region
"Tarrazu", like Champagne, is a restricted term that can only apply to the highly-prized coffees grown in one small mountainous region. With your help and ours, our Tarrazu coffee farmer is expanding his farm to the great benefit of the local people, the environment, and the coffee species. Learn more and browse our Costa Rica Dota Tarrazu coffees here.