LIMITED RELEASE: Costa Rica - La Naciente

Tasting Notes: Strawberry, Blackberry Jam, Cacao Nibs Roast Level 02: Light/Medium This black honey processed coffee delivers a rich, fruit-forward profile with layered sweetness and depth. Notes of ripe strawberry and blackberry lead the cup, offering a jammy and vibrant character. Then a taste of cacao nibs brings a subtle bitter-sweetness and structure to the finish. The result is a syrupy and complex cup with both brightness and weight, showcasing the intensity and clarity that black honey processing can achieve. Farmer: Régulo Ureña & Isabel Rojas Origin: Costa Rica Region: Chirripo Farm: Finca La Naciente Altitude: 1700-1800 Meters Processing: Black Honey Varietal: Catuai This coffee comes from: Café Rivense was founded in 2005 by Régulo Ureña and Isabel Rojas in the Brunca region. What began as a family project has grown into a fully integrated farm and micromill, now operated with the involvement of their children—Ricardo, Mario, Esteban, Luis, and Tatiana. The farm is made up of several distinct, garden-like plots, each contributing carefully harvested cherry to Rivense’s on-site wet and dry mills. This integrated approach ensures that every lot is processed, milled, and prepared for export at origin, preserving both quality and traceability. Rivense coffees have earned repeated recognition for their quality, including a standout 5th-place finish in Costa Rica’s Cup of Excellence in 2019. Sustainability is central to their work: shade management enriches soil health, inputs are applied only when necessary, and water sources are carefully protected. Located near Costa Rica’s highest peak, the Chirripó region offers a unique microclimate rich in biodiversity—ideal for producing exceptional coffee. The Ureña family’s emphasis on honey and natural processing methods further supports their commitment to reducing water usage while maintaining outstanding cup quality. This lot is a black honey-processed selection from Finca La Naciente, one of Café Rivense’s high-elevation growing areas in Costa Rica’s Chirripó micro-region. Sitting at 1,700 meters above sea level, the farm is planted entirely with Catuai varieties.