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"Hola, pura vida!" Interview with Ricardo Ureña

When it comes to Costa Rican coffee, many consumers may have the impression of the pleasant floral aroma and sweet fruit tone of the musician series. Sweetness and cleanliness, the proud characteristics of Costa Rican coffee, are also perfectly reflected in this batch of coffee at Cafe rivense Manor. This time, in addition to Catura/Catuai, they also brought us Geisha, and other varieties, presenting the most representative Costa Rican coffee.

Café Rivense del Chirripó, are located between Costa Rica's two national parks, breathing with the vegetation, birds and beasts and ecosystems of the valley. They do not use hydraulic transportation and peeling in their treatment methods, and waste generated in processing is also recycled in the drying process. Under the challenge of climate change, they also try their best to deal with it through technological innovation.

"Hola, pura vida!" There was also a Costa Rican greeting at the end of the phone, and we began the interview.


- CEx: How long have you been in the coffee industry? I heard that you are the third generation of coffee farmers. Do you have any coffee stories in the family?

Ricardo: I'm 29 years old, but I've been engaged in the coffee industry for 16 years. In 2005, my parents founded this company and a microprocessor factory. I was still in high school, but I would help my parents during the delivery season.

To be precise, I am actually the fourth generation of coffee producers.. My great-grandfather came here from other places to create this community, cultivate mountains and plant the first coffee tree. Now the fifth generation (Ricardo's children) are also growing up. They also live in the manor, grow up with coffee, learn and learn about coffee.

-CEx: The coffee beans provided to us this time are mainly treated with traditional methods - black honey, washing, sun exposure, especially honey treatment. Is there any special reason for choosing these treatments? How do you operate it?

R: We try to maintain a simple treatment - the coffee we process is whole honey treatment (raisin honey treatment), that is, adding all coffee glue to the treatment. It doesn't matter if the colloid turns red, yellow or black during drying, because the products we sell eventually only contain flavorful seeds. We only focus on processing coffee products themselves with whole honey, and the rest are the performance of different varieties of coffee beans at different heights and drying times. Maybe I didn't follow the trend, but we tried to simplify everything.

- CEx: What kind of coffee do you grow so far?

R: Our main varieties are Catura and Catuai, but we also produce such as Villalobos, and Geisha: these are the coffees we produce the most.

We are also trying a hybrid species: H3, cassiopia and another species called excellencia. They are a mixture of caturra and another breed. We are also planting Javanes, wush wush and several Pacas plants. Our hybrid of SL28 and Esset 47 will have a harvest next year.

We have a breeding park to test which varieties can develop well here. In the next few years, we may have ultra-micro batches, one or two hundred kilograms of these experimental varieties to see how they perform.