"Upon grounding, the aroma is filled with orange zest, peach, black tea, and a touch of floral sweetness. On the palate, the cup offers a harmonious blend of yuzu tea, orange juice, and peach, with a soft transition to strawberry, honey, and floral notes. The finish is creamy and smooth with lactic clarity."

Located approximately 70 kilometers south of San José, Tarrazú is one of Central America’s most densely planted high-altitude coffee regions. With elevations soaring above 2,000 meters above sea level, its rolling hills, fertile volcanic soils, and cool mountain climate provide ideal conditions for producing high-quality coffee. Generational farming is deeply rooted in this region, where smallholders grow coffee alongside bananas, citrus, and avocados.

Roger Ureña represents the third generation of his family’s coffee legacy. From a young age, he assisted his father in their coffee and dairy farms while pursuing his studies. At just 15, Roger began cultivating coffee nurseries on his own. After working in the United States in the late 1980s, he returned to Costa Rica and steadily expanded his coffee operations. In 2015, he established Santa Teresa 2000, a micromill perched at over 2,100 masl, making it one of the highest in the country.

This lot comes from La Hondura, one of Roger’s farms situated at 1,950 masl, and features the Ethiopia 47 variety, sourced from the CATIE coffee research center.

The coffee is processed using the Red Honey method, a meticulous post-harvest technique that retains a high level of mucilage on the parchment. At Santa Teresa 2000, Roger uses a mechanical demucilager to precisely control how much mucilage remains—directly influencing the "color" of the honey process. During drying, the sugars in the mucilage ferment and caramelize into a sticky, honey-like coating, enhancing the coffee’s natural sweetness, complexity, and body.

Variety : Gesha/Ethiopian 47
Altitude : 1950 masl
Process : Red Honey
Origin : La Hondura, Santa Maria