Rivense Honey Process, Costa Rica - Light Roast

Rivense Honey Process, Costa Rica - Light RoastPerched in the highlands of Costa Ricas Chirrip region, Finca Las Torres nurtures Caturra and Catuai varieties at elevations above 1,500 meters. This honey processed lot, dried slowly on raised beds and finished on patios, unveils a cup that is both sweet and refined. Roasted light, it opens with deep notes of honey and ripe fruit, layered with smooth chocolate and a pastry like richness. Rivenses meticulous craft has earned international acclaim,

Perched in the highlands of Costa Rica’s Chirripó region, Finca Las Torres nurtures Caturra and Catuai varieties at elevations above 1,500 meters. This honey-processed lot, dried slowly on raised beds and finished on patios, unveils a cup that is both sweet and refined. Roasted light, it opens with deep notes of honey and ripe fruit, layered with smooth chocolate and a pastry-like richness. Rivense’s meticulous craft has earned international acclaim, including a top-five placement in Costa Rica’s Cup of Excellence, and this lot carries that same signature clarity and balance.

COUNTRY: Costa Rica

REGION: Chirripo

ROAST: Light (12.5% DTR)

TASTING NOTES: Blackberry • Nectarine • Coffee Cake

PROCESS: Honey Process

ALTITUDE: 1550-1650 masl

VARIETY: Catuai, Caturra

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.