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Jorge Vásquez
Catuai Natural

A Symphony of Nature and Craftsmanship – Roble Negro

Roble Negro pays tribute to the majestic Black Oaks native to its region, trees that live for over 200 years and symbolize harmony with nature. This philosophy drives the farm’s mission: creating a sustainable symbiosis between coffee production and environmental preservation.

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  High-Altitude Tarrazú Terroir: Grown at an exceptional altitude of 1,850 MASL in Cedral Alto, Costa Rica, where cool night temperatures drop as low as 10°C to slow cherry maturation.
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  Natural Processing Excellence: Coffee cherries are meticulously handpicked and sun-dried whole in their skin for up to four weeks, a natural process that maximizes fermentation for intense sweetness and rich fruit notes.
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  Circular, Harmonious Principles: Guided by an eco-conscious philosophy, Jorge Vasquez preserves over 80% of his land as natural forest and closes the loop by producing custom organic fertilizer directly on the farm.

The Story of Roble Negro

High in the mountains of Tarrazú, Jorge’s farm operates in perfect connection with the ecosystem—from the farm animals roaming the fields to the slow maturation of the Catuai cherries. Bram fell in love with this sustainable symbiosis, where hand-sorting and circular craftsmanship create an exceptionally sweet profile reminiscent of hazelnut cream and fresh cherries with a heavy, creamy body.

Inside Roble Negro: Sustainability with Jorge Vasquez

Discover how circular farming principles and preserving 80% forest land create a pristine specialty Catuai lot.

Read the Story ➔

Roaster's Notes

This exceptionally dense high-altitude coffee requires a precise application of thermal energy in our Hannover roastery to fully emphasize its sweet and fruit-forward characteristics.

• ➔ Roast Profile: Medium - Light Roast • 9:30 Minutes to 204°C (50 seconds Development)

Ethical & Sustainable Ecosystem

Roble Negro is firmly committed to regional preservation and local community initiatives. By safeguarding over 80% of the estate as native forest and closing the agricultural loop with circular farm dynamics, Jorge Vasquez ensures a thriving, low-impact specialty coffee habitat.