GESHARY COFFEE

LA CHUMECA

The Ureña family has been involved in coffee production for four generations. In 2014, they established La Chumeca Micro-mill to achieve high-quality coffee production by creating innovative flavors.

  • Terroir

    The Geisha cherry processed by La Chumeca is harvested at the San Francisco farm in the Tarrazú area, which is known as one of the leading production centers of Costa Rica, with many top-class farms and Micro-mill.

  • Process

    La Chumeca is practicing various fermentation processes. This lot is named Capulinero and has a unique fermentation process. Ripe cherry with a sugar content of 28% is handpicked and sealed in a container. A complex flavor is produced by a three-step fermentation process of anaerobic, aerobic, then anaerobic.

  • Taste

    It has a unique taste with a fruity taste reminiscent of Plums and a unique aftertaste like Sherry.

LA CHUMECA
Challenge to create the innovative flavor

LA CHUMECA
Country
Costa Rica
Region
Tarrazú, San José
Altitude
1,700m
Harvest season
January~March
Process
Special

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