Costa Rica, La Guaca

Origin

• 🇨🇷 Costa Rica· Brunca

Tasting notes

Sweet, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and fruit-forward, this coffee offers a complex yet approachable cup. This year's release from Rivense del Chirripó comes from a single honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. lot. After harvest, the coffee is de-pulped without water and pre-dried on raised beds for four days. It is then fermented in sealed plastic bags for 8–10 days before undergoing final drying. The Catuai varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., developed in Brazil, is a compact, high-yielding plant widely grown throughout Central America. Café Rivense del Chirripó is a family-run micromill founded in 2005 by Régulo Ureña and Isabel Rojas in southern Costa Rica’s Brunca region. Originally focused on cattle, Régulo transitioned to coffee farming to support his family, and now each part of the business is managed by one of his sons. Their La Guaca lot is named after nearby indigenous ceremonial sites, believed to be sacred and marked by naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. monuments like large rocks.