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Chelbessa – Ethiopia 15228
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La Catarata – Costa Rica

15228

It is finally here; the coffee we’ve been waiting for since we met Ricardo at the World of Coffee in Berlin.

Coffee is very special to us since we love the close partnership, transparency and dialogue that arises when dealing directly with the coffee farmer. And besides that, it is also very special, because it just tastes delicious!

Specifications:

  • Country: Costa Rica
  • Region: Chirripó
  • Washing station: Café Rivense del Chirripó
  • Varieties: Red Catuaí
  • Processing: Black Honey
  • MASL: 1600 m
  • Harvest: January-March 2019
  • Taste: Sweet and balanced with notes of sweet figs and tropical fruits
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SKU:CC-LC-CR
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Description

Coffee 

The coffee berries are picked when ripe and then dried on raised beds. The coffee is processed according to the method called Black Honey. This simply means that the berry shell itself has been removed, but the sugar layer (mucilage) is retained. Mucilage has a golden color, is sweet and sticky, hence the name honey processed. 

No water is used to transport the berries, and while the beans dry in the sun wrapped in their own natural sugar layer, they only get better. Black Honey processed coffee is usually known for its great sweetness, good mouthfeel and tasteful impression.

The farm

The Café Rivense del Chirripó farm, founded in the 1940s by Régulo Ureña and Isabel Rojas, is today well-run by the entire family. The family-owned farm did not have much success from the start, with factors such as low market prices, lack of information on coffee production and financing in the field, played a big role for the family. The family had recently settled in the region and outsiders predicted the project to be doomed.

Fortunately, this was not the case; the family’s hard work paid off, and in 2019 one of the farm’s microlots became No. 5 in the Cup of Excellence Costa Rica – it the first time a coffee from the Chirripó region ended up in the COE Top 10.

In addition to growing really good coffee, they also pay close attention to the environment surrounding the farm. Here, the family has managed to create a sustainable system where reducing the farm’s CO2 emissions is paramount. At the farm, no water is used for the processing itself, and the water used is not discharged into nature. The farm is located between two nature reserves, so it is important that the water discharge is taken care of.

The family uses as little fertilizer as possible, and instead they use natural fertilizer in the form of the residual products from the coffee. In this way it is all part of a circular and natural process.

Direct Trade

Why trade directly? Because the farmer is the most important part of the whole chain from crop to cup. Without their work, we would not have the opportunity to roast the amazing coffees that find the way to our roastery!

It is ethically important for us to ensure that the coffee farmer receives the payment for his work that he and his employees deserve – and which they will need to continue to develop these amazing coffees. When we trade and communicate directly, we help guarantee that part of the profit for the hard work they do, goes to the pickers and owners of the coffee farm.

Roasting

Good coffee starts with fresh beans. The beans must be of high quality and gently roasted, so that the sweetness and the flavor of the beans are preserved. Our coffees are from micro lots all over the world, carefully selected and gently roasted to the bright side. We omni-roast all our coffees so you can brew them exactly as you prefer.

Additional information

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