in the cup:

We taste praline, cherry, and dried plum. The cup is rich and layered, with a smooth texture and a long, sweet, dessert-like finish.

about the producer:

This coffee is produced by the Ureña Rojas family in the Chirripó region of Costa Rica. Through their micromill Café Rivense, they control every step of the process — from cultivation and harvesting to processing and export.

The farm is located at high altitude with views of Cerro Chirripó, Costa Rica’s highest peak. The region’s climate, combined with careful farming, has led to coffees that have been recognized in international competitions such as Cup of Excellence.

processing:

This lot undergoes anaerobic natural processing. After harvesting, the cherries are fermented in oxygen-free environments, allowing for controlled development of sugars and flavor compounds before being dried in the fruit.

This process intensifies sweetness, enhances fruit expression, and creates a structured, elegant cup with depth and clarity.

variety:

Caturra is a mutation of Bourbon, known for its clean structure, sweetness, and clarity in the cup. When grown at high altitude and processed carefully, it delivers expressive and refined profiles.