Aromas del Chirripó

Flavor Notes
Strawberry Jam, Pineapple, Apricot 

Cup Characteristics
The most fresh medley of ripe fruits bursts from this cup. Its silky, jammy sweetness is balanced perfectly with vibrant, juicy tropical fruit acidity. The beautiful taste of golden apricot lingers in a soft and subtle aftertaste. This coffee is a spectacular showcase of the ecology of Costa Rica.

Farm & Producer Information
On the slopes of Cerro Chirripó, Costa Rica’s highest peak, Aromas del Chirripó is a family-run coffee project built on curiosity, and a deep-rooted love for coffee. With guidance from experienced agronomists, the family experiments with varieties and processing to bring out coffees that are distinctive, expressive, and consistently delicious.

Two families work side by side, from the farm to the micro mill, with a shared goal: to add value to their harvest while becoming more connected to Costa Rica’s vibrant coffee culture. Since their first export in 2021, Aromas del Chirripó has quickly become one of the southern region’s producers to watch.

About the Varietal: Catuai

Catuai has thrived in the Tarrazú region of Costa Rica. Because Catuai absorbs the characteristics of its environment so well, its specific taste notes change based on how the coffee is processed and where it is grown. In the case of Tarrazú, the varietal leans toward crisp, juicy acidity, and a distinct sugar sweetness

Process
Natural Reposado

What is the Natural Reposado Process?
This process requires ultra hands-on attention in order to taste as clean and fresh as they achieve with their coffee at Aromas de Chirripó. It means needing a shaded, controlled drying environment for coffee to rest in its fruit without intense fermentation, and the additional raking while drying in the sun. Its payoff is incredible with accentuating flavor with a jammy body and softened vibrant complex acidity. 

Country of Origin: Costa Rica
Region: Tarrazú
Farm: Aromas de Chippiró
Varietals: Catuai
Producer: Acuña Ureña Family
Elevation: 1900 MASL
Harvest: Feb - April 2026