Costa Rica CHIRRIPO MOUNTAIN from the Polish roastery Foundation Coffee offers a beautifully rounded cup with notes of dried apricots, dates, figs, and dark raisins. The sweetness is pronounced but natural, reminiscent of candied fruit or homemade cookies from grandma's pantry. Low acidity and subtle bitterness make it a great cup for everyday drinking. This coffee will delight anyone who likes a mildly sweet espresso with deeper, dry fruit notes.
The beans come from the Chirripó micro-region, which is part of the Brunca region in southern Costa Rica. The first coffee trees were planted here in the late 19th century, but the region did not become an important exporter until after World War II. The plantations are located at an altitude of 600-1,700 meters above sea level, where the tropical climate is characterized by high humidity, rich volcanic soil, and irrigation from the Chirripó, El General, and Grande de Térraba rivers. Thanks to this specific microclimate between the peaks of Cerro de la Muerte and Cerro Chirripó, coffees with an extraordinary and unmistakable character are produced here.
The coffee was processed using the washed method, which highlights its purity and delicacy. After harvesting, the coffee cherries were stripped of their skin and pulp and then fermented in water tanks. After fermentation, the beans were thoroughly washed and dried in the sun. This traditional processing method contributes to a clean flavor profile that stands out in espresso with its delicate structure, delicate sweetness, and dried fruit notes.
- Producer: Café Rivense del Chirripó
- Altitude: 1200 - 1500 m above sea level