We are in the Los Santos area on the slopes of the Tapantì National Park, in the Cafetera area of ​​Costa Rica. Here Don Alexis and Dona Anabel who were the founders of the Ramirez/Navarro family have their farms, a family business that includes daughters and grandchildren, more than a dozen people in total. Today, the whole family is part of the company, Process: 1. Cherry picking 2. Whole cherries are wrapped in black plastic to ferment inside the greenhouse or solar dryer. Particular microbes resist the temperature of 40-45°C, fermenting each batch at a constant temperature. Exposure to heat begins to break down the natural sugars in coffee cherries, partially caramelizing them. 3. Sun drying for about 30 days. 4. Stored in parchment until prepared for export. This innovative process gives the coffee an exceptionally funky, sweet and fruity flavor, as well as a rounded and balanced cup. Variety: Catuai is a genetic cross between two natural mutations of Arabica, the yellow Caturra and the Mundo Novo.