Costa Rica La Guaca – Catuaí Sealed Honey Fermentation

In the mountains of Chirripó, southern Costa Rica, the Ureña Rojas family has spent years exploring how careful processing can reveal the full potential of their coffees.

At La Guaca, traditional craftsmanship meets an experimental approach to fermentation, creating a Catuaí with remarkable character.

In the cup, discover notes of cognac, honey and stone fruits, complemented by deep sweetness, a full body and distinctive boozy nuances.

An expressive and complex coffee with a pronounced fermentative character, offering a different perspective on Costa Rican specialty coffee.

Origin and Processing

La Guaca is part of Café Rivense, a family-run micromill founded in 2005 by Régulo Ureña and Isabel Rojas in the Chirripó region.

Their sons Ricardo, Mario, Esteban and Luis are actively involved in the family business, combining traditional coffee knowledge with carefully developed processing techniques.

What makes this lot particularly distinctive is its Sealed Honey Fermentation process.

After harvesting, the coffee cherries are depulped, and the beans, with their mucilage still attached, are spread across raised drying beds for an initial three-day drying period.

The coffee is then transferred to tightly sealed plastic bags, where it undergoes eight days of fermentation in an oxygen-free environment.

Following fermentation, the coffee returns to raised drying beds for a further 12–14 days of slow drying.

This extended process contributes to its pronounced sweetness, expressive fruit character and distinctive boozy aromatics.

Flavour Profile

Tasting notes: Cognac · Honey · Stone Fruits

Cup profile: Intense, sweet and complex, with a full body, pronounced fermentative character and boozy nuances.

Recommended brewing methods: V60, Origami, AeroPress, Chemex and fruit-forward espresso.

Coffee Details

Country: Costa Rica
Region: Chirripó, Brunca, San José
Farm: La Guaca
Micromill: Café Rivense
Producers: Ureña Rojas Family
Variety: Catuaí (Arabica)
Process: Sealed Honey Fermentation
Pre-drying: 3 days
Fermentation: 8 days in sealed bags
Final drying: 12–14 days on raised beds
Altitude: 1,300–1,825 m
SCA Score: 87 points

An Unusual Expression of Costa Rica

La Guaca brings together family coffee-growing traditions and an innovative fermentation process.

Its combination of stone fruit, honey and cognac-like aromatics creates a distinctive and expressive cup for those who enjoy exploring the experimental side of specialty coffee.