Costa Rica La Chumeca Geisha Natural

ABOUT THE PROCESS
A two-tank device is used to remove floaters and impurities quickly and easily. Cherry moves from the first float tank to a secondary tank for further sorting before being set to dry on raised beds. As it dries, coffee is raked frequently to ensure consistency.

Martin Ureña as the head of the family, works with his sons and other family members to manage Finca La Chumeca and the La Chumeca micro mill. The Ureñas have been growing and processing coffee at La Chumeca since 2014.
Martin cultivates naturals exclusively, including some experimental lots. A meticulous and innovative producer, Martin is always on the go, moving through his beds, rotating his coffees, and keeping an eye out for rogue cherry that is not drying evenly.