Regular price ¥1,800
Unit price per
Flavor Notes
Citrus, Red Apple, Walnut, Black Tea, Brown Sugar, Smooth, Silky
Beans
Farm: Santa Teresa
Producer: Roger Urena
Area: Santa Maria de Dota, Los Santos
Altitude: 1,900– 2,050m
Varietal: Catuai
Processing: White Honey
Roast Level
Light roast
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＜Santa Teresa＞
This coffee comes from Santa Teresa 2000, a micromill located in Santa Maria de Dota, within Los Santos, one of Costa Rica's most renowned coffee-producing regions.
The person behind this coffee is Roger Urena.
Roger was born into a family of coffee producers, with both his parents and grandparents involved in coffee farming. Growing up surrounded by coffee, he attended school while helping his father with dairy farming and coffee cultivation.
At just 15 years old, Roger began his own journey in coffee production. He started by establishing a coffee nursery and gradually built his own farm.
In 1987, he traveled to the United States to save money to expand his farm. However, coffee prices offered by local cooperatives eventually became so low that continuing production was increasingly difficult.
Rather than giving up, Roger decided to take control of the processing of his own coffee cherries. This led to the establishment of the Santa Teresa 2000 micromill.
What incredible determination!
The main Santa Teresa farm is located at an altitude of 1,900–2,050 meters above sea level.
Of the land Roger owns, approximately 10 hectares are dedicated to coffee cultivation, while another 50 hectares are preserved as protected forest.
The farm is equipped with its own pulping machine, raised drying beds inside greenhouses, concrete patios, mechanical dryers, and storage facilities. This allows Roger and his family to manage the entire coffee processing operation themselves.
The name "Santa Teresa" comes from a mountain located east of Santa Maria.
The area is blessed with high elevations, young soils, cool temperatures, gentle sunlight, and a unique microclimate that creates excellent conditions for coffee cultivation.
What makes Roger particularly interesting is his willingness to keep exploring new possibilities, despite coming from a family with generations of coffee-growing experience.
At a time when varieties other than Catuai and Caturra were still relatively uncommon in Costa Rica, Roger believed that different coffee varieties could bring different flavors to the cup.
With this in mind, he began experimenting with a wide range of varieties.
Today, his farm grows an impressive selection, including Geisha, Pacamara, Bourbon, SL-28, Typica Mejorado, and Ethiopian varieties.
From Santa Teresa 2000, we have selected a beautiful Catuai processed using the White Honey method, a specialty of Roger and his son, Jose Alex.
After harvesting, the coffee cherries are immediately depulped, and the parchment coffee is mechanically washed.
Only a very small amount of mucilage is left on the beans before they are spread out on concrete patios to dry for two days.
The coffee is then transferred to raised drying beds inside greenhouses, where it continues drying for approximately another 10 days. During this time, the beans are carefully turned every day to ensure even and consistent drying.
Rather than relying on intense fermentation or complicated processing techniques, Roger and Jose Alex use a simple, carefully controlled White Honey process to bring out the natural characteristics of the variety and its growing environment.
Roger has spent years exploring different varieties and new possibilities in coffee production. Yet for this particular lot, he has chosen to highlight the beauty of Catuai grown at nearly 2,000 meters above sea level.
The result is a coffee that reflects both the unique environment of Santa Teresa and the thoughtful, dedicated work of Roger and his family.
We hope you enjoy discovering the character of this special coffee from Costa Rica!