Costa Rica, South America
Costa Rican coffees are generally believed to have some of the best coffee flavour profiles in the Americas with high grown altitudes and a pleasant acidity — leading to great coffee reviews.
Sumava de Lourdes is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers, together with a retention field for discarded water, which is later used as a fertilizer for coffee plants.
On what was once land used for cattle grazing, Francisco is carefully planting new varietals. They use cypress trees to act as borders and windbreaks throughout the farm. The farm itself had been established for years and already has a number of the buildings (houses, warehouses, etc) needed to operate.
Varietal: Geisha
Producer: Francisco A Mena
Elevation: 1,670 – 1,750 MASL
Processing: Yellow Honey
Region: West Valley
Cup Profile: jasmine, tropical fruits, pineapple, juicy body, complex acidity
Responsible for nearly 30% of Costa Rica’s coffee production, the West Valley is characterized by slightly lower altitudes and drier climates than the neighbouring Tarrazu region. That hasn’t stopped the West Valley from maintaining a formidable track record in the Cup of Excellence, year after year.
Varietal: Villa Sarchi
Producer: Francisco A Mena
Elevation: 1,670 – 1,745 MASL
Processing: Yellow Honey
Region: West Valley
Cup Profile: soft fruit driven cup, with a strawberry notes, backed with smooth milk chocolate and a deep brown sugar sweetness
Cattura/Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favourable with areas with strong winds or rain.
Varietal: Caturra
Producer: Francisco A Mena
Elevation: 1,745 MASL
Processing: White Honey
Region: Tarrazú
Cup Profile: citrus, grapefruit with plum and lemon, body is tea-like and high citrusy acidity, sweet, juicy, and all in proportional balance
With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the white honey variation, an extremely thin layer of pulp is allowed to dry on the beans, less than with yellow honey, and much less than is the case with red or black honey.
Varietal: Catuaí
Producer: 14 Farmers Group
Elevation: 1,400 – 1,700 MASL
Processing: White Honey
Region: Tarrazú
Cup Profile: sweetly green grass aroma, dark chocolate, floral vanilla, scorched cedar in aroma and cup. bittersweet acidity, smooth syrupy mouthfeel. bittersweet but resonant in the finish
La Pastora Tarrazú is a coffee that meets the most demanding palates and markets in the world, putting itself at the service of those who enjoy the quality of a unique bean, with a prestigious aroma but that shines for the simplicity and love with which it is produced.
La Pastora Tarrazú is a brand that guarantees the receipt of coffee in all collection centers in the best state of the grain’s maturation, which enhances all the characteristics that their customers fall in love with.
Varietal: Catuaí, Caturra
Producer: Members of Coopetarrazú
Elevation: 1,200 – 1,900 MASL
Processing: Washed
Region: Los Santos (Tarrazú)
Cup Profile: high acidity, excellent body, intense aroma of chocolate and uniform cup
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Red Bourbon
Producer: Roger Ureńa Hidalgo
Elevation: 1,800 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: red fruits, blueberries, caramel, chocolate, vanilla, creamy body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Geisha
Producer: Roger Ureńa Hidalgo
Elevation: 1,850 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: jasmine, flowers, peach, lemon, honey, red fruits, blackberries, sugar cane, vanilla, smooth body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Geisha, Ethiopia
Producer: Roger Ureńa Hidalgo
Elevation: 1,900 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: roses, strawberries, apple, lemon, caramel, hazelnut, brown sugar, smooth body, mellow acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: SL-28
Producer: Roger Ureńa Hidalgo
Elevation: 2,050 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: apple, blueberry, strawberries, caramel, vanilla, hazelnut, dark chocolate, creamy body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Catuaí
Producer: Roger Ureńa Hidalgo
Elevation: 1,70 MASL
Processing: Washed
Region: Dota-Tarrazú
Cup Profile: orange, caramel, chocolate, hazelnut, almonds, creamy body, bright acidity
