About This Coffee
As the head of the Ureña family, Martin Ureña works with his sons and other family members to manage Finca La Chumeca & La Chumeca Micro-mill. The Ureñas have been growing and processing coffee at La Chumeca since 2014.
Cultivation
In addition to coffee, the Ureñas also cultivate a smattering of fruit trees, including figs and bananas. These trees also provide shade for growing coffee.
Harvest & Post-Harvest
After selective handpicking, the Ureñas place ripe, red cherry in their 12 stainless steel tanks. Cherry is sealed in these tanks so that they ferment in an oxygen-less environment. As cherry ferments, the Ureñas keep a careful eye on Brix content (sugar level), temperature and water pH to determine the optimal time to end fermentation. Fermented cherry is then placed on raised beds to dry. It takes an average of 21 days.
About Villa Sarchi
Villa Sarchi comes from Sarchi village in Costa Rica where this natural mutation of a Bourbon coffee variety was first discovered. This variety is most productive at high altitudes with shade trees and regular fertilization.
Coffee in Costa Rica
Thanks to tireless innovations, the sheer number of coffee varieties, extensive technical knowledge and attention to coffee production, Costa Rica is one of the most advanced coffee producing countries in Central America.
The climatic conditions in the country also play a role in the high quality of coffee produced. There are eight coffee regions: Guanacaste, West Valley, Turrialba, Valle Central (Central Valley), Tres Rios, Brunca, Orosi, and Tarrazú, a specific part of Valle Central.
Costa Rica has also become a world leader in traceability and sustainability in coffee production. Ninety percent of the country’s 50,000 coffee farmers are smallholders, and today, many deliver their cherry to boutique micro-mills that often process cherries according to producer specs to retain single-lot or single-farm qualities.
The rise of micro-mill processing, in itself, is a relatively recent development. Prior to the early 2000s it was common for smaller producers to deliver their cherry to cooperative-owned mills. As lucrative specialty markets developed, more and more farmers began establishing mills on their own farms, giving them increased control over processing and more assurance of the ‘traceability story’ so important to the growing market segment. Mills with excess capacity would then offer their services to neighboring farmers, offering a range of processing methods for small lots along with full traceability for roasters and importers. The system has enabled Costa Rica’s small to mid-sized coffee farmers to offer a wide range of differentiated products. Today, specialty lots from Costa Rica are almost as likely to bear the name of the micro-mill where they were processed as that of the producing farm.
The typically uncertain and dry weather patterns in Costa Rica make coffee farming more difficult. Long dry seasons and unpredictable weather patterns have virtually eliminated the possibility of organic farming. Nonetheless, both the government and farmers have taken active steps to protect the environment. Some of these restrictions also inform the processing methods for which Costa Rican coffee has become known.