Rivense Del Chirripo - Costa Rica
Rivense Del Chirripo
Taste Story
Meticulous processing produces a cup that is traditionally sweet with a hint of brightness. The fermentation process gives the coffee a nice full mouthfeel with a touch of pleasant funk. You’ll also appreciate the round stone fruit qualities in this one. You’ll keep finding little things to love about this one from the Urena Rojas family.
Processing Journey
After a traditional honey process the coffee is fermented in sealed plastic bags for around eight days. After the fermentation process it is dried in a static mechanical dryer. This process delivers a coffee with a unique sweetness and unforgettable aroma.
Honey processing can be thought of as a combination of washed and natural processing methods. The standard washed process removes all of the mucilage, but honey processing leaves a thin sticky layer. The processing method derives its name from that sticky layer that remains.
Farmer Profile
Ricardo Urena Rojas is a fourth generation coffee producer honoring the timeless work of his great-grandfather Hilario Urena. Since 1940 the Urena family has been operating farms in the Brunca Region near the Chirripo Mountain. The initial micro mill Cafe Rivense del Chirripo has blossomed into a collection of several farms. With their facilities also serving as micro mills for other coffee farmers in the region. Ricardo oversees this operation dutifully to ensure his family’s legacy lives on.
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Country of Origin: Costa Rica
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Region: Chirripo
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Farm:Rivense
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Processing Method: Special Honey Fermentation
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Varietal: Villa Sarchi
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Elevation:1550
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We Taste: Apricot, Cranberry, & Orange Peel