Overview

The **Costa Rica Rivense del Chirripó Specialty Coffee** is a highly traceable single-farm lot, processed at the family-run Rivense del Chirripó micro-mill, situated near the majestic Chirripó National Park. Known for its high-altitude cultivation ($1,300 \text{m}$ to $1,700 \text{m}$) and commitment to sustainable processing, this lot often employs the **Honey** or **Natural** method to maximize sweetness and body. The cup is complex, round, and intensely sweet, defined by deep notes of **dried fig**, rich **brown sugar**, and a pleasant hint of **orange marmalade**. With a creamy body and soft acidity, this coffee is excellent as a versatile filter brew or a sweet, rich espresso.

Origin, Mill & Processing

The Chirripó region is revered for its dense beans and cool climate, which extends the maturation period, allowing complex sugars to develop. The Rivense family manages every step of the process.

This lot typically uses the **Red Honey Process**:

1. **Depulping:** The cherry skin is removed, leaving a large portion of the sticky mucilage ("Red Honey").
2. **Drying:** The beans are dried on raised beds with the mucilage intact for $15-20$ days, requiring constant raking.

The Honey process is crucial, imparting a significant sweetness and creamy body to the final cup, distinguishing it from cleaner Washed coffees.

Taste Profile & Richness

In the cup, the **Rivense** coffee is rich and comforting. It leads with a deep, concentrated sweetness reminiscent of **brown sugar** and **molasses**. The fruit character leans toward dried or cooked fruits, dominated by **dried fig** and dark berries. A subtle, bright note of **orange zest** or marmalade adds complexity.

The body is **creamy, medium-heavy, and round**. The acidity is **soft and malic**, well-integrated with the rich sweetness. The finish is long and satisfying, making this a highly enjoyable and versatile coffee.

Quick Specs

• Flavour Notes: Dried Fig, Brown Sugar, Orange Marmalade, Creamy Body
• Origin: Costa Rica (Rivense del Chirripó Micro-Mill)
• Process: Red Honey Process (Typically)
• Variety: Catuai, Caturra
• Roast Recommendation: Medium Roast (Versatile)

Roast Profile Recommendations

A **Medium Roast** is ideal, as it maximizes the inherent sweetness and creamy body derived from the Honey process.

• Development: Aim for 1:45–2:15 minutes post-first crack.
• Goal: Full development of complex sugars for rich sweetness and texture.