Rich chocolate, toasted rice, and concord grape on the nose introduce a slightly wild, memorably unique cup with jammy flavors of mixed berries, a jasmine-like floral note, and a candy-like sweetness reminiscent of bubblegum as the coffee cools.
Roger Urena is a visionary coffee producer whose Santa Teresa project, in Costa Rica’s Tarrazu region, is a true labor of love. This rich, delightfully fruit-forward gesha variety separation from Roger’s farm is an impressively executed example of dry processing, and it’s the first “natural” from Costa Rica to be presented on our menu.
Roger Urena is a third generation coffee producer whose Santa Teresa project, located in Costa Rica’s famous Tarrazu region, is truly a labor of love. Roger grew up with coffee: helping his father with the family’s dairy and coffee farming enterprises and caring for a nursery of fledgling coffee trees when he was just 15 years old. Following a period of time spent working in the United States, Roger returned to Costa Rica and invested his hard earned savings in land located near the mountain peak of Santa Teresa, just to the southeast of the town of Santa Maria de Dota. The land had previously been owned by members of Roger’s family, and, with an ideal climate and elevations from 1600-2050 masl, he knew it was the perfect place to create the coffee farm that he had dreamed of for many years.
Some years later, Roger’s main Santa Teresa farm is a hugely impressive operation including 10 hectares of coffee, 50 hectares of protected forest, a micromill featuring a Penagos pulping machine, shaded raised beds and concrete patios for drying, mechanical dryers, and a warehouse. Plans are already underway to build a dry mill to complete the operation.
At an early stage, Roger noted that most farmers in Costa Rica were cultivating caturra and catuaí and thought that planting many additional varieties on his farm would be a useful way to differentiate his business. In addition to catuaí, he currently cultivates an impressive list of varieties including Rume Sudan, Pacamara, Villalobos, Bourbon, Gesha, SL-28, and Mejorado.
This special selection from the Roger’s 2022 harvest is a gesha variety separation that has been prepared using the “dry” processing (or “natural”) method: ripe coffee cherries are handpicked, floated to remove defects, and rested overnight before being spread on covered beds to dry in the sun - with the fruit left intact around the coffee seeds. Given that the Santa Teresa wet mill and drying areas are located at a staggering 2000 meters above sea level, drying times are predictably longer than they would be at lower elevations. This particular lot reached its target moisture content, and was transported to the Montañas de Diamante dry mill for hulling and eventual export, after approximately 25 days of drying time.