Costa Rica - La Chumeca - Moka Natural

Cupping Notes: Rum Pineapple Jam, Grilled Lemon

Country: Costa Rica

Producer: La Chumeca

Cupping Score: 86.75

Altitude: 1700 MASL

Process: Natural

Variety: Moka

Drying: African Raised Beds

About this Coffee: 

This lot from Martín Ureña Quiros reflects a thoughtful approach to post-harvest processing, aimed at bringing out complexity in the cup. After harvest, the coffee undergoes a controlled oxidation phase lasting 19 days, during which temperatures are kept between 35°C and 40°C. This stage is designed to encourage a slight increase in both acidity and body. Following oxidation, the coffee is moved to African drying beds to complete the drying process under traditional natural conditions.

Martín produces this coffee on his farm in San Isidro de León Cortés, in the heart of the Los Santos region. It's a small-lot Moka variety grown at 1700 meters, offering a unique profile shaped by both the cultivar and the slow, intentional post-harvest method.

Canadian Customers

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