la chumeca natural
la chumeca natural
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FAR FROM ORDINARY…
This coffee is an omni roast profile, and will suit espresso and filter brew methods.
farmer: Martin Urena
farm: La chumeca
region: san pablo, tarrazu, Costa Rica
process: anaerobic natural 777
variety: yellow catuai
cup profile: papaya - redcurrant - vanilla
We are very excited to see this lot arrive at our roastery, and onto our offer list. This special, SPECIAL Costa Rican lot has landed. It has stayed on my mind since we cupped it back in April, and it's one where we really wished more had been available for us to buy, so another one for you to be quick on. This lot is a single variety Yellow 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. The cup profile is one you could drink each day every day, complexity in buckets. It sings with tropical fruit up front, refreshing and sweet mango, this then leans into a burst of candy like, sweet and sour citrus, think kumquat, rounded out by tangy moreish florals in hibiscus.
BREW GUIDE BELOW.
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT TRACKED 24 or TRACKED 48 (UK ONLY)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂ and their flavours gently settle, which is why we recommend letting them rest before brewing. For filter methods (V60, Chemex, Aeropress, batch brew), we suggest using the coffee from around 3–14 days after roast, with a sweet spot of 5–10 days. For espresso, we recommend 7–21 days, with lighter roasts often shining from 10–16 days. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different pre pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk