Costa RicaEl Mangois roasted by Foundation Coffee in Warsaw. It’s available in single-serve drip bags, so you can enjoy a great cup wherever you are and whenever you want—all you need is hot water. In the cup, you’ll find a sweet and fruity profile full of notes of ripe apricot, cherry, and juicy stone fruit, pleasantly complemented by the depth of black tea. Low acidity and pronounced sweetness make this coffee a pleasant companion wherever you go.
The coffee comes from the Chirripó micro-region in southern Costa Rica, where the family-run Café Rivense del Chirripó farm has been growing coffee since 2005. It lies at an altitude of 1,300–2,000 meters above sea level, nestled between two large mountain ranges that together create a unique microclimate and rich soil ideal for growing specialty coffee. In 2019, the farm placed 5th in the prestigious Cup of Excellence competition with its honey-processed lot of the Caturra variety, the same variety from which El Mango originates. An emphasis on sustainability, hand-picking only ripe cherries, and direct export also allow you to trace the coffee’s journey from the farm to your cup.
El Mango undergoes the full honey anaerobic method, in which the cherries are dry-hulled without the use of water, and some of the sweet pulp remains on the bean throughout the drying process. It is this pulp that contributes to the resulting sweetness and fullness of the profile. Anaerobic fermentation, which takes place without oxygen, then adds another layer of complexity to the entire process. Drying occurs on raised beds and static dryers until the beans reach optimal moisture content.
- Altitude:1,600 m above sea level