LA CHUMECA 777, COSTA RICA

We are very excited to see a lot from La Chumeca return and arrive at our roastery again. This special, SPECIAL Costa Rican lot has landed. It has stayed on my mind since we finished last years Yellow Catuai . This lot is a single variety Red Catuai lot from the Tarrazú region in Costa Rica. It has undergone their bespoke anaerobic natural 777  processing which has been developed by the Urena family at their micromill on the La Chumeca farm in partnership with the Costa Rican Agricultural University. This means the coffee has undergone a double fermentation, involving a mixture of anaerobic and oxidation fermentations, producing the very complex outcome that is this lot.

This lot continues in last years vain, with the kumquat becoming a bit of a Chumeca theme for us. The profile is rich, with sweet and tangy citrus upfront, purple grape providing a deep and bold fruit note throughout. A slightly drying sweet and rose floral finish takes over, with ongoing icing sugar/cornstarch vibes coating the mouth. 

LA CHUMECA

Micro-Beneficio La Chumeca is a family company dedicated to the production of specialty coffee, managed by Martín Ureña. Mr. Ureña belongs to the 4th generation and works with his two sons in producing amazing microlots. Nicho and Kenny are the only two permanent staff outside the family, and during peak season they can swell their numbers with 30 seasonal pickers that regularly visit them. Jorge, aka Pacho, is the main roaster and taster, whilst his brother, Emilio, focusses on the brewing side. He is the 2024 Costa Rica Bandola champion, a specific Costa Rican style of filter brewing. 

La Chumeca was created in 2014 and their ideology is to produce and process coffee with the highest quality standard while being ecofriendly. They only produce naturals here, with varying styles of fermentation, which are then sundried on raised beds on the slopes above the tasting room. They do not use adjuncts or any additional infusions, instead understanding the dynamics between temp, time, pH, Brix, and oxygen through the use of stainless-steel barrels, coloured bags and cupping. 

The fermentation experiments started in 2016, and have incorporated their own observation with research from the Agronomic University of Costa Rica to understand the processes and controls. Their current project aims to understand the differences in cherry colour. Capulinero and 777 are proprietary processes involving a mix of aerobic and anaerobic fermentations.

Beneficio La Chumeca covers four farms, Chumeca (1.5ha), Fila (1.5ha), La Montanita (1.5ha), and Trinidad (6ha). Most are separated into plots, excluding Montanita. Only the most experienced pickers go so they can differentiate between the varietals. The farms have gradually been to added over the generations, and there are no further plans for big expansion. The focus is on delivering high quality coffee at a price and volume that allows for a good work life balance. 

They are focussed on regenerative agriculture and regularly test the soils at each of the farms to understand the precise needs and only deliver the nutrients needed rather than blanket fertilisation. Fruit trees are used to provide shade, organic material or be sacrificial for the pests.

(In partnership with DRWakefield)