Costa Rica Rivense Finca El Mango Honey

Experience the remarkable depth and evolution of Costa Rica Rivense Finca El Mango Honey, a coffee that becomes even more expressive with every sip. In the cup, Finca El Mango delivers a clean, beautifully rounded expression of honey processing, showcasing vibrant fruit and layered sweetness rather than a heavily fermented profile. Aromas of stone fruit, cherry, red fruit, and brown sugar invite you in, followed by rich notes of molasses, blood orange, and dried apricot. A lively malic and tartaric acidity brings to mind yellow peach, white grape, and currant, while nectarine and ripe tropical fruit add another layer of complexity. As the cup cools, the experience continues to unfold, revealing hints of blackberry, peach, and almond before giving way to deeper cocoa, caramel, and toffee sweetness. A silky, medium-plus body carries these flavors into a long, satisfying finish of chocolate, caramel, and lingering stone fruit—a beautifully dynamic cup that rewards you from the first sip to the last.

Costa Rica Rivense Finca El Mango Honey comes from Café Rivense del Chirripó, a family-owned micromill founded by Régulo Ureña and Isabel Rojas in 2005. Located in the Chirripó micro-region of southern Costa Rica’s Brunca region, Café Rivense has earned recognition for its exceptional coffees through multiple Cup of Excellence competitions, including an impressive 5th-place finish in the 2019 Costa Rica Cup of Excellence with its Vista al Chirripó Caturra Honey lot.

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.


Growing Coffee in Costa Rica

Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

Costa Rica Rivense Finca El Mango Honey is hand-picked and expertly pulped to preserve 70% of the mucilage. Following a floater separation process, the coffee is patio dried for 9 days using varying thickness layers depending on the day and then warehoused at 14% humidity for 3 days. It is subsequently mechanically dried to ensure better uniformity, with temperatures carefully maintained below 35°C (95°F). Once the coffee reaches a humidity level of 10.5%, it is left to rest in parchment for two months before undergoing weight, screen, density, and color sorting prior to packaging in Grainpro bags for export.