EL MANGO, COSTA RICA

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TASTING NOTES RASPBERRY, SEMI SWEET CHOCOLATE, WHITE CURRANT
ORIGIN COSTA RICA
REGION CHIRRIPÓ, BRUNCA
FARM FINCA EL MANGO, CAFÉ RIVENSE DEL CHIRRIPÓ
VARIETY CATURRA, CATUAI
ALTITUDE 1,500 TO 1,650 METERS
PROCESS METHOD HONEY, SUN DRIED ON RAISED BEDS FOR 5 TO 6 DAYS, FINISHED ON PATIOS

ABOUT
Finca El Mango is part of Café Rivense del Chirripó, a family run farm and micromill situated in the mountains of the Chirripó micro region in southern Costa Rica. Founded in 2005 by husband and wife team Régulo Ureña and Isabel Rojas, what began as a modest farm has grown into a tightly coordinated family operation where cultivation, harvesting, processing, drying, and dry milling all take place within the same property. Their children, Ricardo, Mario, Esteban, Luis, and Tatiana now share leadership responsibilities, continuing the work with the kind of precision and pride that comes from living the process every day. This complete control from cherry to export allows Rivense to maintain exceptional traceability and quality oversight, eliminating many of the variables that can impact consistency.

The farm is located between 1,500 and 1,650 meters above sea level along the slopes leading toward the highest peak in Costa Rica. Elevation plays a defining role here. Cool mountain winds slow cherry maturation, allowing sugars to build more gradually, which contributes to sweetness, complexity, and the crisp acidity that characterizes high elevation Costa Rican coffees. The surrounding environment is lush with biodiversity. Volcanic soil, dense forest, and healthy shade tree coverage help regulate temperature and maintain soil nutrition. Rivense manages shade deliberately, pruning and composting organic material to enrich the soil and support healthier root systems. Fertilizers and treatments are applied only when necessary, and natural water sources are actively protected.

The Chirripó region is emerging as one of the most exciting areas for specialty coffee in Costa Rica. The microclimate delivers a mix of cool air currents and intense sunlight, producing cherries that develop distinctive fruit character without sacrificing structure or clarity. Café Rivense has achieved national recognition for its work, including a 5th place finish in the 2019 Costa Rica Cup of Excellence, reinforcing their reputation for meticulous processing and exceptional cup profiles.

This particular lot from Finca El Mango is Honey processed. After selective hand picking at peak ripeness, cherries are depulped and then moved to raised drying beds with a portion of the sticky mucilage still attached. Throughout the 5 to 6 day drying stage on raised beds, the coffee is turned frequently to prevent uneven fermentation and mold growth. Once the moisture content stabilizes, the coffee is transferred to patios for its final stage of drying. The combination of airflow, sunlight, and slow sugar concentration creates a cup that balances clarity with sweetness and a rounded, silky mouthfeel.

The result in the cup reflects both precision and terroir. Raspberry brightness appears immediately, followed by the smooth, comforting depth of semi sweet chocolate that grounds the profile. The finish introduces a clean white currant character that lingers with a refreshing acidity rather than sharpness. The sweetness feels layered and natural, the acidity integrated rather than aggressive, and the overall expression speaks to both craftsmanship and environment.

Finca El Mango represents what makes Costa Rican coffee unique at its best. It is a farm where scientific discipline and generational knowledge intersect. It is a place where sustainability is not a marketing slogan but an operational standard. It is a coffee that brings forward the story of its land and the people who shape it, and a reminder of why the Chirripó region continues to rise on the global stage.