LA CHUMECA 777, COSTA RICA

Tasting notes

In the roaster’s words

Location : La Fila, Tarrazú Harvest Month : January 2026 Altitude : 1,500 - 1,800 masl Varietal : Red Catuai Process : Anaerobic natural 777 Flavour profile : Kumquat, purple grape & turkish delight Category : Limited & Experimental Free shipping over £32. Buy 2x250g bags and get 50%off your third one. 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 observ

Notes

Harvest month January 2026; limited and experimental category; anaerobic natural 777 processing described as a double fermentation involving anaerobic and oxidation fermentations.