Santa Teresa – Costa Rica

Santa Teresa

Micro mill: Santa Teresa
: Tarrazu, Costa Rica
Roaster: La Cabra
Cultivar: Ethiopia Hybrid 416
Process: Natural
Elevation: 1900m
Taste Profile: Cherry, Apricot and Hazelnut
Roast Date: Nov 20

The Santa Teresa Cooperative was founded in 1960 and has two members – Carlos Manuel Ureña Zuñiga and Luis Ricardo Ureña Zuñiga. They cultivate just four hectares near the village of Santa Maria and their operation is carbon neutral.  In the cup, this coffee has a bright acidity, a cherry sweetness along with a subtle boozy aroma.  We have paid 380% over market price for this coffee (8.25 $/lb FOB)

The majority of the world’s coffee supply originates in Latin America, and although Costa Rica accounts for just a small part in total we know that we can go looking here for increasingly impressive specialty coffees. The Santa Teresa Cooperative is located within the Tarrazu sub-province, around 70 kilometers south of the capital city of San Jose, in a pristine valley surrounded by mountains that are part of the Talamanca Sierra. The nearby town of San Marcos is located at 1350 meters above sea level and surrounded by peaks as high as 3000 meters

La Cabra kaffeabonnementLa Cabra

Our philosophy about Brightness in coffee, by which we refer to the taste of the final cup and the entirety of the sensory experience that accompanies it. This philosophy requires us to pay close attention to our raw material and to understanding the terroir and processing methods at coffee farms we source from. When we talk about Brightness in coffee what we mean is therefore not only the tasting notes at the end, but rather transparency in the full chain of experiences that link grower, picker, processor, roaster and barista. We strive to inform ourselves and others about the origins of our coffees and to purchase raw beans with a potential for clean, acidic and complex aromas and flavours. Barista training and attention to brewing techniques are elements that are equally important to the enjoyment of the final cup of coffee and we believe that an ideal cup should emanate with bright notes, a balance between acidity and sweetness, and a respect for the terroir and processing conditions of coffees expressed through light roasts that reveal natural aromas and flavours.