This lot is a honey-processed lot from Finca Las Torres, one of Rivense's several high-elevation growing areas, sitting at 1550 masl and consisting of Caturra and Catuai varieties.
Café Rivense is a farm and micromill founded by Régulo Ureña and Isabel Rojas in 2005 in the Brunca area of Costa Rica, within in a micro-region called Chirripó. Today, Rivense remains a family enterprise run with the participation of their children Ricardo, Mario, Esteban, Luis, and Tatiana. The Rivense operation consists of several lush, garden-like growing areas with distinct names, which deliver cherry to fully integrated wet and dry-milling facilities all within the farm itself, meaning that their coffee is fully prepared for export when it leaves the farm, ensuring both quality and tracability of its products.
Rivense's coffees have been recognized for quality numerous times, with one lot notably placing 5th in Costa Rica's Cup of Excellence competition in 2019. The farm is managed sustainably, with a focus on reducing their carbon footprint: proper shade management provides organic material for healthy soil, fertilizer and treatments are applied only when necessary, and all water sources are protected. The Chirripó micro-region itself, located alongside the highest peak in Costa Rica, is a unique micro-climate with flourishing biodiversity, ideally suited to production and processing of speciality coffee. The Ureña family's focus on honey and natural-processed coffees to minimize water usage bolsters this dual mission of sustainability alongside cup quality.
Country of Origin
Costa Rica
Region
Chirripo
Producer Type
Single Estate
Farm Name
Finca Las Torres
Wet Mill
Rivense del Chirripo
Processing
Honey Processed
Processing Description
Dried 5-6 days on raised beds after depulping, finished on patios
Growing Altitude
1550m - 1650m
Harvest Season
2024/25
Bag Weight
30 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Catuai, Caturra
History of Costa Rican Coffee
Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.
Growing Coffee in Costa Rica
Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.
RegionChirripo
Farm NameFinca Las Torres
Producer TypeSingle Estate
Wet MillRivense del Chirripo
ProcessingHoney Processed
Processing DescriptionDried 5-6 days on raised beds after depulping, finished on patios
