Experience Costa Rica in Different Brews

The New Harvest Showcase | Tuesday, September 23rd

On Tuesday, September 23rd, our community gathered in Dubai at the Victoria Arduino showroom in Al Quoz for an exclusive sensory showcase. The goal of this event was to introduce our incredible new harvest and push the boundaries of how specialty coffee can be experienced.

Bringing together coffee enthusiasts, industry professionals, and expert mixologists, we spent the afternoon exploring the versatility of our fresh micro-lots from Tarrazú, Costa Rica, across a highly creative serving menu.

A Unique Welcome: Cascara Infusion

To kick off the experience, guests were greeted with a refreshing welcome drink made from cascara, the dried husks of our very own coffee cherries. Upcycling the coffee fruit this way allowed us to give everyone a literal first taste of the farm, showcasing its natural, sweet, and tea-like fruit notes before we even touched an espresso machine.

Redefining Versatility: From Espresso to Mocktails

Too often, rare coffees are kept strictly inside a single brewing box. For this event, we wanted to show how beautifully these complex coffees perform when pulled as espresso, brewed as a delicate filter, or built into a sophisticated mocktail by mixology experts.

Using Victoria Arduino’s world-class espresso technology, we extracted the vibrant flavors of our single-origin coffees to unlock their full potential across multiple applications.

The All-Process Serving Menu

Guests were guided through a comprehensive flight highlighting diverse varieties and processing methods. Here is exactly how we showcased the harvest:

Catuai (Supernatural Process): Served as a crisp, dynamic Filter brew to highlight its intense, fruit-forward profile.

Catuai (Anaerobic Process): Brewed beautifully as a standard Filter to let its unique, complex fermentation notes shine.

Catuai (Natural Process): Transformed by expert mixologists into a refreshing Tamarind Tonic mocktail, proving how perfectly its natural sweetness balances out bright, botanical pairings.

Catuai (Black Honey Process): Crafted into a smooth, vibrant Cold Brew that highlighted the rich, syrupy body unique to honey processing.

Catuai (Washed Process): Pulled as a flawless, classic Espresso to display the clean, crisp, and beautifully structured acidity of a traditional washed Tarrazú.

Geisha (Natural Process): Presented purely as a Filter brew, allowing guests to experience the highly prized floral and elegant nuances of this world-class variety.

Through this interactive session, our community got a firsthand taste of how processing methods alter flavor chemistry, and how those flavors evolve depending on the brewing method.

A massive thank you to the team at Victoria Arduino for hosting us, to the mixologists who elevated our coffees into craft drinks, and to everyone who came out to share the new harvest with us!