COSTA RICA FINCA LA GUACA

This lot is a natural-processed lot from Finca La Guaca, one of Rivense’s severalhigh-elevation growing areas, sitting at 1600 masl and consisting of Caturra and Catuai varieties. Café Rivense is a farm and micromill founded by Régulo Ureña and Isabel Rojas
in 2005 in the Brunca area of Costa Rica, within in a micro-region called Chirripó.

Today, Rivense remains a family enterprise run with the participation of their children Ricardo, Mario, Esteban, Luis, and Tatiana.
The Rivense operation consists of several lush, garden-like growing areas with distinct names, which deliver cherry to
fully integrated wet and dry-milling facilities all within the farm itself, meaning that their coffee is fully prepared for export when it leaves the farm, ensuring both quality and tracability of its products.

Rivense’s coffees have been recognized for quality numerous times, with one lot notably placing 5th in Costa Rica’s Cup of Excellence competition in 2019. The farm is managed sustainably, with a focus on reducing their carbon footprint,
proper shade management provides organic material for healthy soil, fertilizer and treatments are applied only when necessary,
and all water sources are protected.

The Chirripó micro-region itself, located alongside the highest peak in Costa Rica, is a unique micro-climate with flourishing biodiversity, ideally suited to production and processing of speciality coffee. The Ureña family’s focus on honey
and natural-processed coffees to minimize water usage bolsters this dual mission of sustainability alongside cup quality.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.