Bryan Rivera Ureña - Natural Bourbon

Process & Profile

This minimal-intervention natural Bourbon from the Tarrazú region of Costa Rica was grown by Bryan Rivera Ureña on his four-hectare farm, Finca Santa Rosa. Partnering with Café de Altura de San Ramón Especial, Bryan uses meticulous natural drying methods in greenhouse conditions—nearly a month of slow, even airflow followed by a six-week rest to stabilize and deepen flavor.

The result is a cup that’s both clean and lush, unfolding with dark berries, blackberry lemonade, orange zest, and hazelnut. As espresso, it’s bright and rambunctious; with milk, it mellows into a strawberry–plum milkshake. A slightly finer grind and a flat-bottomed brewer reveal its chocolate, raisin, and orange blossom undertones.

Every Sip Starts With a Story

Finca Santa Rosa is proof that small farms can craft extraordinary coffees. Bryan Rivera began with just two hectares of inherited land and grew it into a family-run micro-estate. Each harvest—just eight weeks long—is a concentrated labor of love shared by family and local workers. Through his cooperative, Bryan gains access to world-class processing and quality analysis that bring his coffees to life.

This is our first year roasting Bryan’s coffee, and it’s already a standout—balanced, expressive, and layered with the kind of sweetness and fruit you only get when care runs deep from soil to cup.