LA CATARATA ANAEROBIC NATURAL, COSTA RICA - ESPRESSO

An anaerobically fermented, natural processed Red Catuai coffee from the Ureña family, at Café Rivense's La Catarata farm in Costa Rica. A full-bodied and sweet coffee, with the anaerobic fermentation adding a distinctly layered character to the cup. Expect notes of fruit jam, cacao nibs and caramel, with a velvety mouthfeel and restrained acidity. This coffee pairs exceptionally well with milk.

The Ureña family is no stranger to GLC. We've been buying coffee from them for several years now, and in December 2025, Lauri and Aleksi had the chance to visit their Café Rivense del Chirripó farm in person. The farm is a family operation, founded in 2005 by Régulo Ureña and Isabel Rojas. Their sons Ricardo, Mario and Esteban take the lead in running the farm alongside their father, while the wider family is also deeply involved in day-to-day operations. The family has invested heavily in their land, and every step of the process is carried out with exceptional precision to ensure the best possible result.

The farm is made up of several distinct lots, and this particular coffee comes from the La Catarata lot, grown at around 1,600 metres above sea level. It is natural processed, preceded by an anaerobic fermentation, in which the coffee cherries are sealed in airtight containers in a near-oxygen-free environment before drying. This process develops unique flavour and aroma compounds in the coffee. The cherries are handpicked at full ripeness and no water is used in processing. The coffee is dried on raised beds and finished in mechanical dryers. All processing, sorting and packaging takes place on the farm, ensuring full traceability and consistently high quality.

Farming at the estate is rooted in sustainable agriculture, with a focus on minimising environmental impact: shade trees provide natural soil enrichment and keep the coffee plants cool, fertilisation is guided by annual soil samples, and weed management is done selectively and only when necessary. All water sources on the farm are protected, and fruit trees are cultivated throughout the property to support local wildlife.

The Chirripó micro-region has rapidly established itself on Costa Rica's specialty coffee map. The area sits between two mountain ranges — Cerro de la Muerte and the country's highest peak, Cerro Chirripó (3,821 m). High growing altitudes (1,300–2,000 m), nutrient-rich volcanic soils and cool mountain air create a unique microclimate that promotes healthy plant development and a complex, nuanced flavour profile. In recent years, the region's potential for specialty coffee production has become increasingly clear, driving further growth and development in the area — and we're excited to see where it goes.