This lot is a honey-processed lot from Finca El Mango, one of Rivense's several high-elevation growing areas, sitting at 1500 masl and consisting of Caturra and Catuai varieties.
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.
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.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: August 2026 Harvest Year 2026, Packed in GrainPro
Acidity & Brightness: Pleasantly crisp with gentle sweetness
Balance & Finish:
Body & Texture:
Flavors: Chocolate, Blood Orange, White Grape, Strawberry, Caramel
Grade: grown at 1,500 – 1,650 masl
Processing: Honey Processed
Grower: Single Eastate
Region: Chirripo, Costa Rica
Varieties: Caturra and Catuai
Recommended Roast Range: City to Full City+ (Light to medium-dark)
We prefer this coffee like most Costa Rican coffees in the light-medium to medium-dark range and found the most balanced cup at light-medium (as first crack begins to trail off). Lighter roasts early in first crack will maximize brightness and make the cup more lively, focusing notes of grapefruit and lemon. This will also bring out some lovely florality. You can take it up to Full City + (medium-dark, the very first snap of 2nd crack) if you prefer a cup with milder acidity and want to bring out more chocolate tones. You can expect the sugars to be caramelized and complex, more like brown sugar at medium and darker roast levels.
Covoya - 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.
Overall rating: 5.0 / 5 from 7 reviews.
For my first roast of a Costa Rican bean, I think it came out pretty good. My temperatures were not as high as I wanted them and I don’t think the roast developed as much as it could have. It has a very nice sweet aroma to it in the bag and after roasting, and you definitely get a sweetness in the cup. It is very smooth to drink. We’ll see how the next batch goes.
I really like this coffee. Great flavor, smooth, my favorite at this point. I shared some with a friend who traveled to Costa Rica with us last year. I have a great appreciation for Costa Rican coffee. Thank you for making it available.
Great bean
Just roasted some up a few days ago and it is wonderful. Got it really fast and my special request for it to be in smaller bags was really great. Thanks so much.
Great coffee, bought 2 more pounds to have it always handy.
Really enjoying this one. Maybe the best Costa Rican I have roasted this year. Wonderful fragrance of the green, Roasted to FC, and very nice sweetness. Good as SO espresso and as a pour over. Ordering more.
. The beans are very dense and need a little more time in development than most beans to reach the same target roast level. Very happy with this purchase.
