Santa Teresa

Watching his parents and grandparents work their lands, Roger has dedicated himself to growing coffee since he was a child. His main farm, Santa Teresa, was acquired 10 years ago. Its altitude ranges between 1600 and 2050 meters above sea level. With a total of 60 hectares, Roger chooses to plant coffee on only 10: most of his land is still protected forest. Its processing plant enjoys a perfect location, benefiting from the soft afternoon sun and less cloud cover.

Roger continues to innovate and a few years ago took the step of converting one of the oldest houses in his town into a beautiful coffee shop: in the hope of encouraging the consumption of high-quality coffee in the communities where it is grown.

Aware that the majority of Costa Rican farms depend on Caturra and Catuai, Roger has sought to explore the different cup profiles offered by a range of different varietals. In addition to the beautiful Catuai, he has recently started growing Rume Sudan, Pacamara, Bourbon, Geisha and SL-28, to name just a few.

Process:
Our Catuai coffee is processed like a white honey. Roger usually takes the cherries to the mill in the afternoon, leaves them in a container overnight, and processes the coffee first thing the next morning. In this way, it intensifies the profile of the cup.

The coffee is pulped in an ecological Penagos pulper: For its white coffees with honey, all possible mucilage is removed and only a small amount remains. The grains are then immediately moved to dry on raised beds in the shade. The thin layer is turned regularly to help dry evenly, while the natural sugars in the mucilage add sweetness and depth to the coffee.

This coffee stands out for its defined character. The aroma is reminiscent of fresh apple and Matcha tea. In the cup we find notes of plum and white chocolate, while in the mid-palate fresh floral notes provide complexity. The body is structured and is supported by bright acidity.