Flavor Characteristics of Costa Rican Geisha Coffee Beans - Rivense Farm Natural Geisha Coffee

Café Rivense del Chirripó

In 2005, Régulo Gerardo Ureña Chacón and his wife Isabel Rojas purchased the eight-hectare Café Rivense del Chirripó farm, beginning their journey dedicated to cultivating and producing coffee.

Café Rivense del Chirripó is located between Costa Rica's second highest mountain, Cerro de la Muerte, and its highest peak, Chirripó. Situated in the Brunca region of southern Costa Rica at an altitude of 1550-1600 meters, this unique terroir creates a microclimate ideal for coffee cultivation. Whenever Régulo and his wife ascend the mountain to tend to their coffee trees, they are rewarded with the magnificent views of the Chirripó mountain range, which inspired them to name their farm "Café Rivense del Chirripó" (Coffee Rivense of Chirripó).

Café Rivense del Chirripó operates as a small family-run coffee plantation dedicated to producing high-quality specialty coffee beans from its inception. In addition to the cultivation farm, they also have their own coffee processing facility, enabling them to independently produce micro-batch coffee beans with natural or semi-natural drying methods. Initially, the Ureña Rojas family only cultivated Caturra and Catuai varieties. As their farm techniques matured, they began introducing new varieties such as Geisha. In 2015, Café Rivense del Chirripó won fifth place in the 35th Cup of Excellence with a honey-processed Catuai, bringing attention to their unique honey processing techniques.

Currently, Café Rivense del Chirripó maintains a tract of pristine forest that serves as habitat for numerous wildlife populations. This helps protect the natural ecological water resources within the farm and contributes to maintaining the entire coffee cultivation environment. The farm owners consistently advocate for environmental sustainability. From cultivation to processing, every task is managed sustainably to minimize environmental carbon footprint: they apply appropriate doses of organic fertilizers based on different soil compositions, ensuring the coffee trees receive proper nutrition while avoiding excessive chemical influence, resulting in cleaner natural water sources. Additionally, the Ureña Rojas family has planted numerous fruit trees to provide partial shade for the coffee trees, which can be directly consumed by the wildlife on the farm. The entire ecological environment of the farm is ideal for coffee tree growth.

Natural Processing Method

Café Rivense del Chirripó has established harvesting requirements, manually picking only fully ripe cherries, which contain the highest sugar content.

After harvesting, the coffee cherries are sorted to remove defective beans and spread evenly on drying beds for sun drying. Due to high temperatures during midday, manual regular turning is necessary to prevent undesirable over-fermentation. At night, protective coverings are erected to avoid sudden rainfall until the coffee cherries reach a moisture content of 11-12%. The beans are then strictly standardized, classified, packaged, and exported, ensuring buyers can trace detailed information about the coffee batch.

FrontStreet Coffee: Café Rivense del Chirripó Natural Geisha Coffee Beans

Origin: Brunca Region, Costa Rica
Farm: Café Rivense del Chirripó
Variety: Geisha
Altitude: 1550m
Processing Method: Natural
Flavor Notes: Jasmine, Sweet Orange, Lemon

This natural Geisha from Café Rivense del Chirripó, which FrontStreet Coffee has acquired, features predominantly fruity flavor profiles. FrontStreet Coffee's roasters use a light-medium roast to preserve the Geisha's characteristic sweetness. Through cupping, FrontStreet Coffee discovered that the dry aroma offers fresh jasmine floral notes, while the flavor presents sweet orange's balanced sweet-tart profile with saturated and bright lemon acidity.

Brewing Reference

Geisha variety coffee from Costa Rica's high altitudes belongs to the SHB (Strictly Hard Bean) classification. To extract the coffee's rich fruit layers, FrontStreet Coffee suggests using higher water temperature and a finer grind size. The harder the coffee bean texture, the finer the grind needed to increase the extraction surface area, thereby improving extraction rate.

Filter: V60
Water Temperature: 90-91°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Fine sugar consistency (78% retention on #20 sieve)
Three-Stage Extraction: Pour coffee grounds into the V60 filter, wet the coffee bed with twice the weight of water in coffee, and bloom for 30 seconds. Then, using a small water stream, pour in a spiral from inside to out until reaching 125g for the first stage. Wait until the coffee bed drops to half the filter height, then continue with the same fine stream for the third stage to 225g. Remove the filter once all coffee liquid has filtered through, with total time approximately 2 minutes (plus/minus 10 seconds).

After brewing, this natural Geisha from Café Rivense del Chirripó presents fresh lemon and dried apricot sweet-tart notes. As the temperature slightly decreases, sweet orange flavors emerge, leaving a black tea-like sweetness in the finish.

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