Los Urena, Costa Rica
Farm: Los Urena
Producer: Paul Cascante Urena
Process: Red Honey
Altitude: 1.650 MASL
Cupping score: 87.25
CUPPING NOTES: Floral and sweet aromas, Orange acidity, Red apple, Peach, Apricot, Toffee, Butterscoth, Cinnamon, Medium body, Creamy and Complex.
Meet the farmer
Located at a two-hour drive from the capital city San Jose, Tarrazu is known worldwide for producing some of the best tasting coffee out there and for its breath-taking views. Tarrazú’s climate is characterized by two well-defined seasons; a seven months rainy season during which time coffee plants are growing and a dry season that also coincides with the harvest time; this pattern encourages uniform coffee blossoming and high-quality cherries that are even in ripeness.
The fertile, volcanic soils and rolling mountainsides of Tarrazú are well-suited for agriculture, and smallholders grow bananas, avocado, and citrus as well as coffee on properties passed between generations. The spirit of community and family is strong in Tarrazú, with producers caring for their land with pride.
Our beautiful Catuai coffee comes from the cloudy region of Palmichal rainforest; a region, bordering the historic zone of Tarrazú, famous for its unique acidity.
The farm, Los Urena, is only a 10-minute drive from the town of Palmichal, but the canopy of thick forest trees makes it feel worlds away. The view from the farm shows the surrounding hillsides planted with coffee.
The very well-known Urena family are some of the top growers in the town of Palmichal. They have been delivering coffee to the Palmichal mill for a very long time now.
Different family members took care of the farm during the last few decades, but today Paul Cascante Urena looks after the 10 hectares of coffee trees that were planted around the time he was born thirty years ago. He fondly remembers that since he was a kid, he wanted to remain spending time at the farm.
Paul has a degree in agronomy that not only backed his long life wish but also helped him make it a profitable business. His vast coffee cultivation knowledge and passion allows him to mix his own fertilizer, to select optimal varieties for planting and to promote the farm’s coffee.
Los Ureña processes their coffee at the communal micromill in Palmichal, which was established four years ago. When Paul delivers coffee to the mill, he is proud of the quality and sustainability of his product.
This lot of Catuai coffee is a Red Honey process.
The cherries are pulped and slightly washed but are dried with most of the mucilage intact, first naturally on raised beds to a humidity level of about 16%, then finished in the Guardiola rotating mechanical dryer for 24-48 hours at a constant temperature no higher than 40 degrees C. The drying process takes a total of 7-10 days.