This coffee comes from La Chumeca, a micro-mill in Costa Rica operated by Martin Ureña and his family, fourth-generation coffee workers. La Chumeca specializes exclusively in naturally processed coffee. The coffee is grown on multiple farms in the region and processed at the mill using a proprietary technique to wash, float, and grade cherries before drying. Since 2016, fermentation methods combine aerobic and anaerobic fermentation in 16 stainless steel tanks, with pH, Brix, and temperature monitored throughout the controlled process. The processing method is Natural Anaerobic.
