Cafe Rivense Black Honey

OriginCosta Rica

Roast levelMedium

ProcessHoney

Summary

A Costa Rican coffee from the Ureña Rojas family at Cafe Rivense in the Chirripó micro-region of Brunca. Grown at 1,800 masl, this Catuai variety is processed using the Black Honey method. The cup profile offers notes of plum, molasses, cherry, and bakers chocolate. Suitable for both filter and espresso brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 15 g
Water: 225 g
Time: 2:00
Temperature: 93°C

Grind: 600 to 700 microns

0:00Pour 40 ml in a circular manner and let the coffee bloom. (30 s)
1:10Pour 70 ml more in a circular manner until 110 ml.
2:00Pour 70 ml more in a circular manner until 180 ml.
4.Pour the last amount of water at the center until 225 ml.

Pre-wet the paper filter and dispose of the water. If water drains slower than 2:40–3:20, adjust grind size.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Producer: Ureña Rojas family
Altitude: 1800 m.a.s.l
Variety: Catuai
Notes: Plum, Chocolate, Molasses, Cherry

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The roaster

Archers

Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…

AI-assisted description, based on roaster & cupping data.

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