Costa Rica - Single Origin

Roast Level: Medium (408F)
Varietal: Catuai
Process: Full Honey 
Region: Chirripo
Elevation: 1600m above sea level
Tasting Notes: Strawberry Jam, Tropical Fruit, Creamy

A Brief History

Costa Rican coffee's history began in the late 18th century with its introduction from Cuba, quickly flourishing in the fertile volcanic soil and high altitudes of the Central Valley. By the mid-19th century, coffee became the nation's primary export, funding modernization projects like railroads and the National Theatre. Despite economic shifts and competition, Costa Rica maintained its focus on high-quality Arabica beans, even prohibiting lower-quality Robusta in 1989. Today, Costa Rica is renowned for its specialty coffee, emphasizing sustainable practices and the contributions of small farmers, solidifying its global reputation for exceptional quality despite its relatively small production volume.

A Taste of Costa Rica

This coffee offers a delightful taste experience, reminiscent of sweet strawberry jam and juicy tropical fruits, all with a smooth, creamy texture. What makes it truly special is not just these vibrant flavors, which are a direct result of Café Rivense’s innovative natural processing, but also the fact that this method helps conserve precious water. We feel privileged to partner with the dedicated team at Café Rivense del Chirripó, expertly roasting their beans to highlight the exceptional quality of their coffee and, in doing so, support their and our commitment to environmental conservation.

Café Rivense del Chirripó, a family-run micromill established in the highlands of southern Costa Rica in 2005 by Régulo Ureña and Isabel Rojas, produced this naturally processed batch. Grown at an impressive altitude of 1,600 meters above sea level, this Catuai variety undergoes a meticulous drying process. Only the ripest cherries are carefully hand-selected before being placed in piles on raised beds for the initial drying day, encouraging a brief period of fermentation. Following this, the cherries are spread out for 6-8 days of sun-drying and then finished in a mechanical dryer for approximately four days to achieve an optimal moisture level of 10%. This coffee is pura vida in a cup. Enjoy!