Kaizen - Costa Rica Vista Al Chirripo Anaerobic Natural Espresso 250 g

Whole-bean specialty coffee from Costa Rica, roasted by the Polish roastery Kaizen. Dark roast, ideal for espresso machines and moka pots. In the cup, you’ll find tasting notes of praline, cherry and dried plum.

Country of origin: Costa Rica

Region: Chirripo, Brunca

Variety: Caturra

Farm: Vista al Chirripo

Processing method: Anaerobic Natural

Altitude: 1300 - 2000 m a.s.l.

Costa Rica Vista al Chirripo Espresso

Specialty coffee from Costa Rica with notes of praline, cherry, and prune. Medium roasted specialty coffee Christmas Coffee Costa Rica Vista al Chirripo. This coffee is perfectly suited for all pressure brewing methods, such as an espresso machine or a moka pot.

ABOUT THE PLANTATION

The coffee comes from the Chirripó micro-region in the southern part of Costa Rica, where the Ureña Rojas family runs their farms. This is one of the most consistently developing coffee projects in the region — the family micromill Café Rivense, founded in 2005 by Régulo Ureña and Isabel Rojas, and today managed together with their sons: Ricardo, Mario, Esteban, and Luis.

The Vista al Chirripó plantation is located at an altitude of up to ~2000 m a.s.l., overlooking the highest peak in Costa Rica — Cerro Chirripó. It was from this very plantation that the lots which took 5th place in the 2019 Cup of Excellence originated — it is one of the most esteemed terroirs in the entire country. The farm focuses on biodiversity, complete self-sufficiency, and minimal water consumption, and the entire production — from harvesting, through processing, to export — is carried out entirely by the family themselves, without intermediaries.

ABOUT THE COFFEE

This is an exceptional lot of the Caturra variety, subjected to anaerobic fermentation and dried in the cherry. This process highlights the juicy fruitiness and deep sweetness, creating a profile full of cherry, prune, and praline creaminess. The cup is smooth, elegant, with a long, sweet finish — perfect as a unique dessert espresso. The cherries are selectively hand-picked and then undergo anaerobic fermentation, where they remain in controlled conditions without access to oxygen. This gives the coffee a deeper color, richness, and dessert character. Afterwards, the cherries are dried naturally to concentrate the sweetness and aroma.

The result? An intense, juicy, velvety coffee with a beautifully developed acidity of stone fruits.

Store in a dry and cool place.