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la chumeca natural

la chumeca natural

£22.75 GBP
£22.75 GBP
Sale Sold out
Taxes included.
Grind size
Weight

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. 

**QR CODE ON BOX LABEL IS A ‘BREW GUIDE** 

**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

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

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

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

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. 

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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.

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