Torres Natural

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COUNTRY: Costa Rica

REGION: Brunca, Chirripo

PRODUCER: Cafe Rivense del Chirripo

DRY MILL: Cafe Rivense del Chirripo

VARIETAL: Red Catuai, Caturra

ELEVATION: 1,550 masl

PROCESSING: Anaerobic Natural

WE TASTE: Grape juice, strawberry wine, dark chocolate

 

THE URENA ROJAS FAMILY...

It has been such a joy visiting the Ureña family these past seven years and experiencing Café Rivense del Chirripó tucked in between the mountains of Cerro de la Muerte and Cerro Chirripó. Certainly a beautiful site to behold; the mountain of Chirripó being the tallest in the country. The Ureña's pride and passion for excellent coffee was evident as we toured their farm and operations, after all Régulo Ureña has been at it for 30 years as the third generation in coffee and he’s now leading his sons in the business as well. Their quality is only improving through the years with multiple award winning coffees including Cup of Excellence and Good Food Awards!

The first year we purchased this coffee it was a huge hit among our customers and this year's crop is back and better than ever!  Torres Natural is an anaerobic processed coffee, meaning the cherries are placed in a sealed tanks for 48 hours before being dried on solar covered raised beds. This creates a unique flavor profile that is very juicy and fruity with hints of spice.

The Torres Natural, roasted by Giv Coffee, originates from the Chirripo region of Costa Rica · Brunca, Chirripo. Produced by Cafe Rivense del Chirripo, this lot features the Red Catuai varietal grown at 1550 masl. It undergoes an anaerobic natural process, a technique where cherries are fermented in an oxygen-deprived environment to influence the final cup profile. Generally, processing methods like this can significantly alter the development of sugars and acids within the bean, often resulting in intensified fruit-forward characteristics.

In the cup, this coffee presents notes of grape juice, strawberry wine, and dark chocolate. When evaluating such distinct profiles, it is helpful to reference a flavor wheel to better identify the nuances between the wine-like acidity and the deeper, cocoa-toned base. This specific combination of varietal and processing highlights the meticulous work of the producers in the Brunca region, offering a complex experience for those who enjoy bold, fruit-driven coffees.