Rivel Estate Arabica Supremo
Rivel Estate - arabica supremo.
This isn't just coffee; it's a story whispered by the Costa Rican breeze. It's the embodiment of dedication, a tribute to the land, and a privilege reserved for those seeking the ultimate coffee experience. Embrace the Rivel Estate difference – a taste of paradise, one exquisite cup at a time.
Escape to Tranquility and Discover a Coffee Unlike Any Other: Rivel Estate - Arabica Supremo.
Rivel Estate Arabica Supremo; a meticulously crafted symphony of flavours.
We’ve handpicked two exceptional coffee plant varieties for this blend.
Obata: This Brazilian-developed hybrid is a cross between Timor Hybrid and Villa Sarchi. It boasts compact size and resistance to coffee leaf rust and nematodes.
Costa Rica 95: A descendant of Timor Hybrid and Caturra, CR95 is known for its dwarf stature and adaptability to hot climates and acidic soils.
The result? A coffee experience unlike any other. Breathe in the aroma – a captivating blend of citrusy brightness and hints of dark chocolate, all woven together with the subtle earthiness of the volcanic soil. Take a sip, and let the vibrant explosion of flavours dance on your palate. The Obata’s smooth foundation playfully complements the Costa Rica 95’s potential for lively acidity, culminating in a lingering, rich finish that leaves you yearning for more.
At an elevation of 1,000 meters, our coffee thrives in the ideal Costa Rican climate. The rich volcanic soil of the Central Valley imbues each bean with a unique depth, while mountain-fed rain nourishes the plants, ensuring their vitality. We take meticulous care at every stage of the process, from hand-picking at peak ripeness to employing time-tested techniques to unlock the beans’ full potential.
This isn’t just a morning pick-me-up; it’s a journey to a hidden paradise captured in every cup. Each sip whispers of the tranquillity you’ll find at Hotel Rivel, a place where nature’s serenity intertwines with meticulous coffee craftsmanship.
Every Cup Empowers: Bean by Bean, Building a Brighter Future
Forget fair trade, this is direct impact. Imagine a coffee fueled by purpose, where every bean you savor empowers the lives of the people who nurtured it. That's the essence of "Every Cup Empowers": a revolutionary project where 100% of the profits go straight back to the local Costa Rican coffee pickers who make this exceptional experience possible. This isn't just about a delicious cup of coffee, it's about building a brighter future, bean by bean. We believe in direct community investment and empowering those who dedicate their passion to growing the world's finest coffee. Choose "Every Cup Empowers" and join a movement that goes beyond sustainability – it creates true change. Savor the rich, Costa Rican flavors, knowing that every sip directly impacts the lives of the people who brought it to you. This is coffee with a conscience, and it tastes simply incredible. Warmest regards, Benjamin Charbonneau Founder of Hotel Rivel
Coffee FAQS
About Our Farm
WHAT TYPE OF SOIL IS THE COFFEE GROWN IN?
The volcanic history of Costa Rica paints a vibrant picture for the soil surrounding Turrialba and the Central Valley as a whole. Imagine a rich tapestry woven from volcanic ash, decomposed rock, and organic matter. This unique blend, known as volcanic soil or Andosol, brings a multitude of benefits to the coffee grown in this region.
Volcanic soil boasts a treasure trove of minerals, including potassium, phosphorus, calcium, magnesium, and iron. These minerals are readily absorbed by the coffee plants, directly impacting the flavour profile.
In essence, the volcanic soil surrounding Turrialba and the Central Valley acts as a natural fertilizer factory, providing the perfect foundation for growing exceptional coffee beans with a complex and captivating taste.
WHERE IS YOUR COFFEE FARM LOCATED?
Hotel Rivel – Restaurant & Nature Retreat is located at 4km al final de La entrada rivel en Tayutic, Provincia de Cartago, Turrialba, 30508, Costa Rica.Here, the Central Valley boasts a perfect confluence of rich volcanic soil, ideal temperatures, and ample rainfall – a symphony of conditions that nurture some of the world’s finest coffee beans.
WHAT IS THE ALTITUDE OF THE COFFEE GROWING REGION?
Our farm and the Central Valley of Costa Rica has a varied elevation, ranging from roughly 800 meters (2,625 feet) to 1,500 meters (4,921 feet) above sea level. This elevation plays a crucial role in the quality and flavour profile of the coffee grown here.
WHAT IMPACT DOES THE ELEVATION HAVE ON YOUR COFFEE?
The ideal range for Arabica coffee, the dominant variety in Costa Rica, falls between 1,200 and 1,800 meters (3,937 to 5,905 feet). Within this range, the cooler temperatures slow down the maturation of the coffee cherries, resulting in denser beans with more complex flavours and brighter acidity. Hotel Rivel’s location, while on the lower end of this spectrum, still benefits from this effect and produces a unique flavour when combined with the rich volcanic soil and optimal rain patterns.
Higher elevations tend to produce coffees with brighter, more citrusy notes, while lower elevations might have a more chocolatey or nutty character. This variation allows Costa Rican coffee to offer a diverse flavour profile depending on the specific origin within the Central Valley.
Altitude also affects the acidity and body of the coffee. Higher elevations generally lead to coffees with higher acidity (tangy, bright) and a lighter body. Lower elevations might produce coffees with a smoother body and a more subdued acidity.
HOW MUCH RAIN DOES THE REGION RECEIVE?
The Central Valley of Costa Rica, including the Tayutic region, receives a generous amount of rainfall, creating a near-perfect environment for coffee cultivation.
The Central Valley experiences an average of around 2,000 to 2,500 millimetres (79 to 98 inches) of rain per year. Tayutic specifically is reported to receive around 2,240 millimetres (88 inches) annually.
The rainy season in Costa Rica typically runs from May to November, with the heaviest rainfall occurring in September and October. The dry season falls between December and April. This seasonal pattern provides a crucial balance for coffee.
HOW LONG HAVE YOU BEEN GROWING COFFEE?
Costa Rican coffee production is in our blood. For generations, our families have nurtured these fertile lands in the Central Valley, a tradition passed down from grandparents who weathered times of fluctuating prices. This isn’t just a crop; it’s a legacy. When we began cultivating our 100-acre property nearly four years ago, we didn’t go it alone. We sought the wisdom of our elders, inviting them to assess the land and advise on the perfect placement for each coffee varietal. The result? A meticulously planned cultivation that leverages centuries of experience. Every cup brewed from our estate is a testament to this deep understanding and respect for the land, ensuring the highest quality coffee possible.
WHAT IS THE AVERAGE ANNUAL YIELD OF YOUR ESTATE?
At 4 years old, healthy Obata plants can reach yields closer to 3 kg/plant, while Costa Rica 95 might be around 2.25 kg/plant.
Therefore, with our healthy 4-year-old plants, we expect an estimate total yield of 26,250 kilograms of green coffee in November 2024.
Coffee Beans
WHAT TYPE OF COFFEE BEANS TO YOU GROW?
Obata: This Brazilian-developed hybrid is a cross between Timor Hybrid and Villa Sarchi. It boasts compact size and resistance to coffee leaf rust and nematodes.
Costa Rica 95: A descendant of Timor Hybrid and Caturra, CR95 is known for its dwarf stature and adaptability to hot climates and acidic soils.
WHAT ARE THE TYPICAL FLAVOUR PROFILES OF YOUR COFFEE BEANS?
Obata & CR95. Obata is generally considered to produce a good cup, its flavour profile leans towards the neutral side. However, it has the potential for subtle sweetness and chocolatey notes with proper processing.CR95 or Costa Rica 95, is traditionally known for a neutral to slightly acidic taste, CR95 can surprise with brighter notes depending on processing. Recent techniques have coaxed citrus and berry flavours from this adaptable bean.
DO YOU OFFER SINGLE ORIGIN OR A BLENDED COFFEE?
A Blend of Obata and Costa Rica 95: A cup that bridges the gap between smooth and lively.
The Obata contributes a foundation of pleasant neutrality, with a hint of chocolate. The Costa Rica 95 dances on top, offering a touch of acidity and the potential for citrusy or berry notes. This blend is very much a crowd-pleaser, offering a balanced and approachable cup that is neither too sharp nor too mellow.
The specific character would depend on the processing techniques used for each bean, allowing for some customization and exploration for the roaster.
WHAT ARE THE ROAST PROFILES AVAILABLE FOR YOUR COFFEE BEANS?
While our preference is to export green coffee. We work exclusively with a boutique local coffee processor called “Café Mision” and they can produce a variety of roast options. Light Roast: This is the classic Costa Rican approach. A light roast emphasizes the bean’s natural sweetness, delicate acidity, and hints of citrus, stone fruit, and honey. Aim for a roast ending just after the first crack, with a light brown colour. This roast is perfect for filter brewing methods like pour-over or Chemex, allowing the subtle flavours to shine.
Medium Roast: This roast develops the bean further, bringing out a richer body and more pronounced sweetness. Caramel and chocolate notes emerge alongside the bright acidity. The goal is for a roast ending just past the second crack, with a medium brown colour. This roast is versatile, perfect for both filter brewing and espresso, offering a balance of flavour and body.
Medium-Dark Roast: For those who prefer a bolder cup, a medium-dark roast is ideal. The acidity softens further, while the body becomes heavier. Dark chocolate and nutty flavours come to the forefront. Aim for a roast ending just before the second crack reaches its peak, with a dark brown colour. This roast is perfect for espresso or strong drip coffee drinkers.
Coffee Processing
IS THERE A SPECIFIC HARVESTING METHOD USED TO COLLECT THE COFFEE BEANS?
As a coffee farmer here in the mountains of Costa Rica, handpicking our specialty Arabica beans is more than just tradition, it’s the key to unlocking their exceptional quality. Handpicking allows us to meticulously select only the ripest, most vibrant cherries. This ensures a uniform roast and maximizes the complex flavours and aromas unique to our mountain Arabica beans. Underripe or overripe cherries, which machines might miss, can introduce unwanted bitterness or dull the delicate notes.
WHAT PROCESSING METHODS DO YOU UTILIZE (WASHED, NATURAL, HONEY, ETC.)?
Partnering with Café Mision, a high-end boutique beneficio, we offer a variety of processing options for our buyers. From classic washed and natural coffees to the trendy honey process, simply specify your preference before the harvest.
More information about Café Mision can be found here: https://cafemision.com/quienes-somos-cafe-mision/
DO YOU SUN-DRY OR MECHANICALLY DRY YOUR COFFEE BEANS?
Unlike large-scale farms beholden to tight schedules, Hotel Rivel prioritizes quality over quantity. This allows us to sun-dry our coffee beans, a method that gently draws out moisture using natural sunlight. Compared to machine drying, sun drying fosters a slower, more even process, preserving the delicate flavours and nuances unique to our beans. At Hotel Rivel, we believe in letting nature take its time, ensuring a truly exceptional cup in every bag.
Ordering & Shipping
WHAT IS THE MINIMUM ORDER QUANTITY FOR GREEN COFFEE BEANS?
As a estate producer, Hotel Rivel meticulously cultivates two distinct coffee varietals to achieve a singular, captivating flavour profile. To ensure the highest quality, we partner with a single distributor or specialty roaster annually, fostering a collaborative approach to unlocking our coffee’s full potential. While a portion (25%) is reserved for our esteemed restaurant guests, allowing them to savour the coffee’s essence within the context of their incredible Hotel Rivel experience, a limited supply of 400g bags is available for purchase as a cherished souvenir. For those seeking a truly exceptional coffee experience, we invite you to contact us.
WHAT IS YOUR TYPICAL TURNAROUND TIME FOR PROCESSING ORDERS?
Our coffee is processed following a single, large harvest in November. This ensures freshness and allows for optimal quality control. By January of the following year (3 months from harvest), your order will be ready for export, guaranteeing you the very freshest beans our estate has to offer.
WHAT INCO TERMS DO YOU OFFER FOR INTERNATIONAL SHIPPING?
Incoterms commonly used for coffee export out of Costa Rica’s Central Valley typically fall under the CFR (Cost and Freight) and FOB (Free on Board) categories.
CFR (Cost and Freight): This incoterm is popular because it places responsibility on the seller (Hotel Rivel in this case) to cover the costs of transporting the coffee by sea up to the designated port chosen by the buyer (importer). Hotel Rivel is also responsible for customs clearance for export. Once the goods are loaded onto the ship at the Costa Rican port, the risk and responsibility shift to the buyer, who then covers the cost of unloading and any further transportation.
FOB (Free on Board): This incoterm is another common choice. Under FOB, Hotel Rivel’s responsibility ends once the coffee beans have crossed the ship’s railing at the designated Costa Rican port. The buyer takes on all responsibility and costs from that point onwards, including ocean freight, insurance, unloading, and any further transportation.
WHAT PACKAGING OPTIONS DO YOU OFFER FOR GREEN COFFEE SHIPPING?
We prioritize industry-standard packaging for green coffee bean exports to ensure safe and efficient transportation. Our coffee is exclusively packaged in 50kg FIBC (Flexible Intermediate Bulk Container) bags, also known as fanega bags. These durable, woven polypropylene bags are ideal for green coffee due to their strength and stability, moisture resistance, breathability and standardization. 50kg fanega bags are widely accepted in the coffee export industry, simplifying logistics and handling. While we currently utilize fanega bags for optimal efficiency, we are always open to discussing specific packaging needs with our valued partners. Feel free to contact us if you have any questions or require further information.
DO YOU OFFER SAMPLES FOR POTENTIAL BUYERS?
While we can certainly provide samples of our exceptional coffee, we believe in a more immersive experience for serious buyers. For distributors, specialty roasters, and private owners with genuine interest, we offer a unique opportunity that goes beyond a free sample. We invite you to spend a complimentary night at our estate. This exclusive experience allows you to immerse yourself in our meticulous process and interact with our dedicated team and witness first-hand the care we put into cultivating our coffee and walk amongst the very plants that produce these exceptional beans, truly connecting with the quality you can taste.
Sustainability & Practices
DO YOU USE SUSTAINABLE AND ETHICAL FARMING PRACTICES?
Hotel Rivel prioritizes sustainable practices. We leverage generations of local knowledge, use natural methods (manual weeding, sun-drying), and promote biodiversity through responsible water use and minimal chemical reliance. Ethical labour practices and fair compensation ensure a thriving community around our estate.
WHAT CERTIFICATIONS DOES YOUR COFFEE HOLD?
Certifications don’t showcase our full impact, we could seek the “Strictly High Bean” classification for our coffee grown above 1200m or the Fair Trade certification given our very different corporate structure that benefits the actual coffee picker but we prioritize direct community benefit through fair wages and working alongside local families. Our focus is on building a strong, collaborative environment. For a deeper look, visit our estate and experience it for yourself.
HOW DO YOU MANAGE WATER USAGE ON YOUR FARM?
At Hotel Rivel, we prioritize a sustainable approach to water usage. Our entire 100-acre property benefits from a natural spring-fed water source, eliminating the need for external irrigation systems. Additionally, Costa Rica’s frequent rainfall provides ample natural hydration for our coffee plants. This responsible water management allows us to cultivate exceptional coffee while minimizing our environmental footprint.
WHAT PRACTICES DO YOU HAVE IN PLACE TO PROMOTE SOIL HEALTH?
We embrace a closed-loop system! Our restaurant adheres to a zero-waste policy, where all organic matter is composted. This nutrient-rich compost is then returned to the soil, fostering a thriving ecosystem for our coffee plants to flourish.
DO YOU OFFER TOURS OR TASTINGS FOR INTERESTED PARTIES?
Absolutely! We offer guided tours on our estate, catering to a variety of interests. Whether you’re a birding enthusiast, an adventurous soul, a curious property developer, a nature-loving hiker, or a passionate coffee aficionado, we have a tour for you. Come explore the beauty of our land and experience the magic of Hotel Rivel first-hand.
HOW ARE YOUR FARM WORKERS COMPENSATED OR TREATED?
It all started with a dream – a cosy escape for colder months. But Costa Rica’s magic had other plans! We fell in love with the land and, more importantly, the incredible people who call it home. That’s why we built Hotel Rivel as a fully Costa Rican-operated corporation. It’s not charity, it’s empowerment! Our mission? Shared success. All profits are divided amongst our amazing team, the folks who put their heart and soul into this special place. The result? A vibrant community where everyone shares in the pride. You can feel the positive energy the moment you step onto our estate. So, how are we different? We’re not just about growing exceptional coffee, we’re about growing a future. Join us, and experience the magic of Hotel Rivel!
WHAT ARE YOUR LONG TERM GOALS FOR SUSTAINABILITY FOR YOUR PROJECT?
At Hotel Rivel, sustainability isn’t a goal, it’s a way of life! We’re constantly innovating to minimize our environmental impact. Currently, our electricity comes from a self-sufficient hydro turbine powered by mountain springs, and solar energy takes centre stage in our power generation. We’re also a zero-waste operation – everything from plastic reduction to extensive recycling and composting programs keeps our footprint light.
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