Rivense Caturra

Rivense Caturra is grown by the Ureña-Rojas family at
their Café Rivense del Chirripó micromill. The coffee
varietal is Caturra, cultivated at altitudes of around
1,300–2,000 metres in their Brunca / Chirripó estate. The
beans are processed using a honey or anaerobic
method, which preserves sweetness and clarity. In cup,
this lot shows flavour notes of dark chocolate, dried
apricot, candy apple, cherry, and cacao nibs.

The Chirripó micro-region lies in Costa Rica’s Brunca
area, nestled between the peaks of Cerro de la Muerte
and Cerro Chirripó. This high-altitude terrain (up to
~2,000 m) has volcanic soils, cool temperatures, and
well-distributed rainfall — ideal for high-quality Arabica.
The Ureña-Rojas family’s micromill receives cherries
from various plots, and they use shade-grown systems
and sustainable practices to support biodiversity and soil
health.

Coffee was introduced to Costa Rica in the late 1700s
and quickly became a pillar of the nation’s economy. By
the early 1800s, the government encouraged its
cultivation by offering land to growers. Coffee exports
grew rapidly, and by the mid-19th century, the crop had
overtaken cacao, sugar, and tobacco in importance. The
trade expanded globally, with the British playing a key
role in its early export market.