Apricot, sour cherry, stone fruit, and a long, tea-like finish. Does that sound like a summer afternoon? Almost! This is a coffee delight from Foundation Coffee in southern Costa Rica, where the anaerobic honey process draws out the maximum sweetness and fruitiness from the Catuai variety. Every sip is round and naturally sweet, with an acidity so delicate that you’ll be surprised at how quickly the package disappears. This coffee, awarded at the 2019 Cup of Excellence, proves that the Costa Rican scene has something to offer even the most discerning palates.
Café Rivense Del Chirripó is a family-run micro-roastery founded in 2005 in the province of Brunca in southern Costa Rica. The farm stretches from 1,300 to 2,000 meters above sea level, nestled between two mountain ranges that create a unique microclimate. Cool nights and warm days slow the ripening of the cherries, allowing the beans to develop a more complex flavor profile. The coffee trees grow in the shade of mature trees, the soil is enriched with organic matter, and water sources are strictly protected. The cherries are harvested exclusively by hand at the peak of ripeness. The entire process, from processing to export, takes place directly on the farm, ensuring 100% traceability of the origin of each lot.
The coffee was processed using the anaerobic full honey method. In the honey process, after the skin is removed, the mucilage—a sweet, slimy layer—remains on the bean, imparting natural sweetness and a fuller texture. In the full honey variant, all of the mucilage is left on the bean throughout the drying process. The anaerobic component means that fermentation takes place in a closed environment without oxygen, allowing for more precise control over flavor development and promoting the emergence of complex fruity notes. Drying takes place on African beds and in static dryers without the use of water, in line with the farm’s organic approach.