Costa Rica Brunca Rivense El Mango

Region: Tarrazú, Costa Rica
Farm: El Mango
Producer: Rivense Micromill
Varietal: Caturra / Red Catuai
Process: Black Honey (high mucilage retention during drying)
Altitude: 1,400 – 1,700 masl
Taste Note: Hazelnut-chocolate smoothness, dark fruit depth, winey nuance, black tea finish
Roast Level: Medium
Brewing method: Filter or Espresso

Roaster Note
This El Mango Black Honey opens with refined hazelnut-chocolate notes that set a comforting foundation. As the cup evolves, hints of dark fruits—think black cherry and plum—emerge with layered complexity, while a subtle winey nuance surfaces, adding intrigue. The texture is smooth and velvety, bridging the sweetness and depth harmoniously. In the finish, a clean black tea aftertaste lingers, providing structural balance and clarity. The medium roast highlights all these elements — fruit, sweetness, body — while ensuring the finish stays elegant.

Bean Info

Finca El Mango is an 8-hectare specialty coffee estate located in the Brunca region (valleys of Chirripó) in southern Costa Rica, run by the Ureña-Rojas family. The farm uses the micromill Rivense del Chirripó to process cherries from their own land. 

In this lot, they employ a Black Honey process — meaning a large portion of the mucilage is kept on the bean during drying, amplifying sweetness, body, and complexity. 

The cherries are carefully selected for ripeness, dry-pulped (i.e., removal of skin but leaving mucilage), and then laid on raised beds in the sun for an extended period (around 12–15 days) under close monitoring to avoid over-fermentation or rot. 

The Brunca / Chirripó microclimate — lying between high peaks like Cerro de la Muerte and Cerro Chirripó — offers altitude, temperature variation, and fresh mountain air. 

These conditions, combined with the Black Honey approach, produce coffees with rich sweetness, deep fruit complexity, and structural clarity.

This lot has risen in reputation in the region; Finca El Mango is one of the few estates in Brunca pioneering specialty and honey processing methods in an area not historically known for it.