I’m excited to introduce Microraptor—the newest addition to the Roastersaurus line-up. Just like its namesake, a rare and elusive predator, coffees in the Microraptor collection are produced in tiny quantities, each one an exceptional find. Once again, my logo artist Santiago (@killbeef) has captured the essence of this category with elegance—wings outstretched, coffee cherry in beak—a perfect symbol for these rare and extraordinary coffees.
The first coffee to bear this name comes from Beneficio La Chumeca in Costa Rica, located at 1,700 meters above sea level, where they are masters of the natural coffee process. This release, Capulinero, takes its name from both the coffee’s process and the unexpected arrival of Capulinero birds, which coincided perfectly with the completion of its fermentation.
La Chumeca focuses exclusively on natural coffee, controlling every stage from soil nutrition to cherry selection. Their farms are shaded by banana and guineo trees, which slow the maturation of the coffee cherries, leading to greater sweetness and complexity while also supporting healthy soil and biodiversity. In addition the high-altitude environment further enhances the coffee’s complexity, allowing for slower cherry development and deeper flavour expression. Cherries are picked at 22 Brix, ensuring peak ripeness and maximum flavour potential.
The Capulinero process was an unexpected discovery, sparked by sudden rains. The coffee began with anaerobic fermentation in stainless steel before moving to an oxidation phase in outdoor bags. When heavy rains hit, the team had to return it to anaerobic fermentation—creating a three-phase process that was never planned. Strangely, during this time, flocks of Capulinero birds arrived on the farm, leaving only when fermentation was complete. The resulting cup was exceptional, and with such a serendipitous sequence of events, the process and coffee were named Capulinero.
What’s really cool is that they also decided to process the cascara from this coffee and did so in their ethos—by working with a neighbour who specializes in drying fruit. The cherry removed from the coffee was carefully processed to ensure the highest quality. For those who aren’t familiar, cascara is the dried skin of the coffee cherry, and it can be brewed into an infusion, similar to tea. When I first tasted the cascara, it immediately stood out as something exceptional, and I knew it was important to share both the coffee and cascara together.
Winey, Complex, Rare!
Expect a cup that evolves with every sip. It begins with lively, wine-like depth, followed by tropical notes like persimmon and mango, and a vibrant burst of berry flavours like fresh strawberry and mulberry. A rich, chocolate truffle base ties it all together. With both the coffee and cascara in this release, you’ll experience the full journey, from cherry to cup. Follow my Instagram and blog for updates on the coffee, cascara, and ways to enjoy them!
Roastersaurus 