Costa Rica Brunca Rivense El Mango
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Tasting Note: Brown Sugar | Dark Berries | Chocolate | Hazelnut | Black Tea
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
If you're looking for a coffee with not too high of an acidity, you've come to the right place. Upon cupping, we opine that even though there's a mild acidity that reminds one of not-so-intense dark berries or raspberries, this coffee is still considered sweet and easy to drink.
Proudly founded and managed by Régulo Ureña and Isabel Rojas since 2005, Finca El Mango is located in the valleys of Chirripó mountains with microclimate that is optimal for agricultural activities. Named by the indigenous people, Chirripó means "the Land of Eternal Waters" because there are many lakes and streams around the mountains.
Finca El Mango is the first specialty coffee farm in the region, where their neighbours were producing commercial coffees. The family pushed through all odds and survived the hardest early stages to build a name for themselves, and made a comeback when their microlot won the 5th place in Costa Rican Cup of Excellence 2019 - a first from the Brunca region!
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
|Costa Rica||A rugged Central American country teeming with rainforest and wildlife.
|Brunca||One of the six socioeconomic region in Costa Rica, named after the people indigenous to Costa Rica.|
|Rivense||Name of the processing station where coffee cherries are dried and processed.|
|El Mango||A specialty coffee farm by Régulo Ureña and Isabel Rojas, meaning "the Mango.|
Additional Notes on Black Honey Processing Method
Costa Rica has long known to be the home of honey processed coffees – so much that the producers disagreed with each other on how honey processed should be defined, each taking into consideration different factors like the amount of flesh left on the seed, the drying time and the bean-flipping frequency.
The passions and disagreements ended in a rather interesting result where different colours are used to categorize different levels of honey processes: white, yellow, orange, gold, red, black and others. The deeper the colour, the more flesh is allowed to adhere to the beans during the drying process.
Black honey process means that a lot of flesh or “honey” was allowed to adhere to the beans during drying. This is the most tedious and expensive honey processing method because it requires more care and attention to ensure that the beans are not over-fermented, or worse, rotten.