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Costa Rica Santa Teresa 2000 - Equator Coffees and Teas
Costa Rica Santa Teresa 2000 - Equator Coffees and Teas
On Sale

Costa Rica Santa Teresa 2000

Regular price $17.75

ORIGIN

Country: Costa Rica
Region: Santa María de Dota, Tarrazú
Producer: Roger Ureña Hidalgo
Farm: Finca El Cedral
Altitude: 5,900 – 6,500 feet
Variety: Catuaí
Process: White Honey

PROFILE

Balanced and sweet flavors of honey, apricot, and roasted almond.

STORY

Roger Ureña Hidalgo is a third-generation coffee farmer from Costa Rica that has been involved in the industry for decades. Roger spent his childhood exploring the vast coffee filled mountain slopes of the Tarrazú growing region, and absorbing the coffee producing knowledge of his father and grandfather. He now owns and operates a handful of small farms and a micro-mill, Beneficio Santa Teresa 2000, where all his coffees are processed. This Catuaí variety lot was processed using the honey or pulped-natural method. After harvesting and pulping, trace amounts of fruit were left clinging to the beans before being transferred to raised beds. As the coffee dries, the sugars in the remaining fruit becomes sticky, taking on a honey-like appearance and imparting sweet fruit flavors into the coffee.

Roger recently opened a specialty coffee shop, and when we visited earlier this year construction was just about complete. Although specialty coffee shops are becoming more common in producing countries, they are still few and far between, especially in rural areas. Roger’s shop, which is located just down the mountain from his farms and mill in the small town of Guayabal, will give locals and tourists the opportunity to enjoy the amazing coffee of the region. We can’t wait to get back and check it out!

We evaluated this lot while visiting our friends at Exclusive Coffees in San José, Costa Rica. Exclusive’s founder, Francisco Mena, is a champion of Costa Rica’s micro-mill revolution. Exclusive works with over one hundred micro-mills scattered throughout Costa Rica’s major growing regions, offering training to producers and a platform for their coffees to be shared with coffee roasters throughout the world.